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Baked Risotto

A super-healthy three-step risotto packed with vegetables and chicken, baked in the oven until the rice is tender.

EasyHealthyChickenVegetablesOne Pot

Estimated Nutrition

Per Serving Total
Calories 222.8 kcals 445.6 kcals
Carbohydrates 21.6 grams 43.1 grams
Fat 9.7 grams 19.4 grams
Protein 12.4 grams 24.8 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
pinch
Stock Powder
large pinch, chicken or vegetable
GrainsCereals
50
g
Arborio Risotto Rice
Liquids
125
ml
Water
boiling
Meat
50
g
Chicken
cooked leftover, chopped
OilsFats
15
ml
Olive Oil
for greasing
Vegetables
0.5
piece
Red Pepper
stalk and seeds removed, chopped
1
piece
Spring Onion
trimmed, sliced
1
tbsp
Peas
heaped, frozen
2
piece
Mushrooms
peeled, chopped or torn

Steps

  • Preheat the oven to 200°C.
  • Grease a lidded ovenproof dish with oil and add the rice.
  • Mix in the pepper, spring onion, peas, mushrooms, and chicken.
  • Stir in the 125ml of boiling water and the stock powder.
  • Cover the dish and bake for 15 minutes until the rice is tender.
  • Cool slightly before serving.