Baked chicken and herb risotto

Baked chicken and herb risotto
  • Serves icon Serves 6
  • Time icon 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
Calories
585kcals
Fat
21.2g (10.6g saturated)
Protein
23.1g
Carbohydrates
53.3g (2.5g sugars)
Fibre
1.7g
Salt
1.2g

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

Method

  1. 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.
  2. 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.

delicious. tips

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pearl barley recipes

Chicken with baked pearl barley risotto

Pearl barley replaces rice in this not-so-traditional risotto recipe. This baked version uses chicken thighs,...

Save recipe icon Save recipe icon Save recipe

Risotto recipes

Baked chicken, mushroom and thyme brown rice risotto

Who has the time to stir risotto these days? Simply combine the ingredients and the...

Save recipe icon Save recipe icon Save recipe

Risotto recipes

Oven-baked chicken, bacon and barley risotto

We’ve used a mixture of rice and pearl barley in this baked chicken risotto to...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine