• Serves 5
  • 45 minutes
  • Difficulty Easy
  • 7 Ingredients
  • Love


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


  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 recipe looks so good. Thanks for posting.


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


  • 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.


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


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


  • 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.


  • I have never tried a baked rissotto – I would be so afraid of it drying out and being inedible – thank you for your recipe though and the handy tip about the gloves in food prep!


  • Yum and so easy too. This is a dish you could adapt and make it your own.


  • Thanks for sharing


  • Great midweek dinner option thank you for sharing


  • Amazing. I would probably add some saffron too.


  • Looking yummy


  • Looks so moist and creamy!


  • I love a good risotto recipe thanks


  • This looks delicious and easy love a creamy risotto


Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating