Quick and Easy

Oven-baked mushroom and chicken brown rice risotto

Love risotto, hate stirring? This delicious oven-baked mushroom and chicken risotto recipe makes easy work of creating this Italian classic. Serve with seasonal greens for a perfect family dinner
Oven-baked mushroom and chicken risotto
6
1H 20M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Preheat oven to 160°C. Heat half the oil in a large saucepan. Brown the chicken in 2 batches, then remove from pan and set aside. Place the dried mushrooms in the hot stock to soften.
2.Add remaining oil to the saucepan and cook the onion and garlic until soft. Stir in the sliced mushrooms and cook until tender.
3.With a slotted spoon, remove the dried mushrooms from the stock, chop and add to the pan. Stir in the thyme and rice, and keep stirring until the rice is glossy.
4.Add 4 cups of the stock and the chicken, and bring to a simmer. Season.
5.Pour into a casserole dish, cover and bake for 1 hour. Check if rice is tender, if not, add some of the remaining stock and cook for an additional 15 minutes until tender and the liquid is absorbed.
6.Stir in the grated parmesan and lemon zest and serve with seasonal greens, if desired.
  • To make more creamy, add a little sour cream or crème fraîche at the end. A deeper casserole dish may need less stock but more cooking time than a shallow one. – To make this meat-free, omit the chicken and replace the stock with vegetable stock, adding a dash of soy sauce. PER SERVE Energy 423kcal, 1771kj • Protein 24.3g • Total Fat 8.6g • Saturated Fat 2.9g • Carbohydrate 58.7g • Fibre 4.2g • Sodium 755mg
Note

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Mushroom brown rice risotto
Healthy

Mushroom brown rice risotto

We've used low-GI brown rice to make this risotto a healthier option. Top with fried mushrooms, pecorino cheese and thyme leaves, it's diabetic-friendly too.