• Serves 4
  • 60 minutes
  • Difficulty Easy
  • 7 Ingredients


A great recipe for those who love risotto but don’t have the time to make it!

Ingredients (serves 4)

  • 1 Onion
  • 500 grams Chicken
  • 2 cups Pumpkin
  • 2 cloves Garlic
  • 1 tablespoon Mixed herbs (I use Rosemary and parsley)
  • 2 cups Arborio rice
  • 4 cups Stock


  1. Preheat oven to 180 degrees. Cut chicken into small pieces and lightly fry. You can also used precooked chicken like leftover roast or BBQ chicken (shredded works well).
  2. Dice the pumpkin and add in with the chicken.
  3. Chop the onion and crush the garlic and lightly fry in with the chicken and pumpkin.
  4. In a large baking dish add the rice and stock. Place the chicken, pumpkin and onion mix over the top. Sprinkle the herbs.
  5. Cook for around 35 minutes until all of the stock is absorbed.

  • Yumm! Love risotto but never thought of baking it!


  • A great risotto recipe that look’s great! Thanks.


  • Will definitely give this a try. Love easy meals


  • Great always have trouble with risotto, this looks like a good one to try has been pinned ready for next week.


  • I am always on the lookout for a delicious dish that can be cooked in the oven sounds really nice, will try this next week.


  • This looks great for family dinners; thanks!.


  • I’ve made quite a few risottos on the stove top, haven’t tried an oven baked one though. I really should ax I enjoy them and it looks fairly easy……I need easy


  • This looks very inviting can’t wait to try


  • this looks really good, and I love the one pan concept. thanks for sharing


  • Nice risotto, always sweet with pumpkin.


  • gosh this looks good – thanks for sharing


  • chicken and pumpkin is a match made in heaven


  • Absolutely worth a crack this is.


  • Great idea, never thought to bake it.


  • Looks delicious, would love a handful of pine nuts & crumbled feta on top! Think I’ll give ths one a go :)


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