Ansell food handling gloves make preparing this meal easy! It is such a relief to be able to respond to young children quickly without worrying about having raw chicken on your hands. The kids will love this Baked Chicken Risotto!


Ingredients (serves 5)

  • 400g Chicken thigh fillets
  • 1/2 Onion, finely diced
  • 1 cup Arborio or basmati rice, uncooked
  • 1 litre Reduced salt chicken stock
  • 150g Baby spinach leaves
  • 400g Pumpkin, diced
  • To serve Parmesan cheese

Method

  1. Wearing your Ansell food handling gloves, cut chicken into small strips.
  2. Heat a small amount of oil in non-stick frying pan over medium heat. Add chicken to pan and cook until browned. Remove from pan and set aside.
  3. Sauté onion until translucent. Add rice and stir to combine.
  4. Add stock, spinach and pumpkin to pan and bring to the boil for 1 minute.
  5. Transfer mixture to a baking dish. Place chicken on top of rice, cover and bake in an oven that has been preheated to 180C. Bake for 25 minutes.
  6. Remove lid, stir and return to oven, cooking for a further 10 minutes or until rice is cooked through and all liquid has been absorbed. Top with parmesan cheese.

Notes... You can substitute broccoli, carrot, corn or green beans
  • This looks a lovely recipe with beautiful ingredients, thanks.

    Reply

  • Great recipe and good idea for the gloves

    Reply

  • Thank you, this looks quite yummy.

    Reply

  • I’ve often wondered what a baked risotto is like compared to one on the cook top. Here’s my chance to find out

    Reply

  • Love a good risotto!

    Reply

  • Love the addition of the baby spinach

    Reply

  • This would be a great weekday meal thanks

    Reply

  • Quick weekday meal and it sounds yummy.

    Reply

  • I really liked oven baked dishes for summer where I don’t want to stand over a stove top the whole time

    Reply

  • This recipe looks so good. Thanks for posting.

    Reply

  • Definitely will try this recipe. Also interested to see if the baking will dry out the risotto too much – but will try and see.

    Reply

  • Ive made a mushroom bak3d risotto which was absolutely devine.tbis is going on our menu next week. Hoping its a hit. Thank you fot sharing.

    Reply

  • Does the baking fully substitute the constant monitoring? I don’t want crunchy dry bits though!

    Reply

  • I’ve never baked a risotto before, but interested to try. Thanks for sharing

    Reply

  • This sounds interesting. I have never heard of baked risotto before. I love the idea of using whatever veggies you have on hand as it saves time and money as food doesn’t go to waste.

    Reply

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