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Baked chicken and herb risotto

Name: Baked chicken and herb risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; Knob of butter; 1 large onion, roughly chopped; 400g risotto rice; 100g kale, shredded; 2 garlic cloves, chopped; 175ml dry white wine; 1.4 litres good quality chicken stock, hot; 4 free-range skinless, boneless chicken thighs; Grated zest and juice of 1 lemon; 100g Parmesan, finely grated; 100ml double cream; Small bunch of fresh thyme, leaves stripped; Large bunch of fresh flatleaf parsley, chopped; Small bunch of fresh tarragon, chopped

Published: 31 Oct 11
Updated: 18 Mar 24

This no-stir risotto is a perfect midweek meal. Simply throw the ingredients into a pan and bake in the oven.

Easy
November 2011

Test kitchen approved

Serves 6
Takes 15 minutes to make, 40 minutes to cook

This no-stir risotto is a perfect midweek meal. Simply throw the ingredients into a pan and bake in the oven.

Nutrition: For 6 servings

Calories: 585kcals
Fat: 21.2g (10.6g saturated)
Protein: 23.1g
Carbohydrates: 53.3g (2.5g sugars)
Fibre: 1.7g
Salt: 1.2g

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Ingredients

2 tbsp olive oil
Knob of butter
1 large onion, roughly chopped
400g risotto rice
100g kale, shredded
2 garlic cloves, chopped
175ml dry white wine
1.4 litres good quality chicken stock, hot
4 free-range skinless, boneless chicken thighs
Grated zest and juice of 1 lemon
100g Parmesan, finely grated
100ml double cream
Small bunch of fresh thyme, leaves stripped
Large bunch of fresh flatleaf parsley, chopped
Small bunch of fresh tarragon, chopped

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Method

Preheat the oven to 180°C/fan160°C/gas 4. In a casserole, heat the oil and butter, add the onion and soften over a low-medium heat, stirring, for 8-10 minutes. Add the rice, kale and garlic and cook for 2 minutes. Increase the heat, add the wine, bubble until absorbed, then pour in the stock. Slice the chicken, stir into the pan and season.
Cover, then cook for 30-35 minutes until the rice is tender and the chicken is cooked. Add the lemon zest, lemon juice, Parmesan and cream. Gently stir in the herbs, check the seasoning, then serve.