Oven Baked Chicken Risotto

Serves: 4
Preparation Time: 8
Cooking Time: 35


  • 1 tbsp olive oil
  • 1 medium brown onion, chopped
  • 200g bacon sliced
  • 400g sliced chicken thigh
  • 1 cup mushrooms, sliced
  • 2 cups Arborio rice
  • 1L (4 cups) Campbell’s Real Stock – Chicken
  • 1 medium zucchini, trimmed, cut into matchsticks
  • 1/2 cup frozen peas
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • 1/2 cup parmesan cheese, grated


  1. Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 minutes stirring till softened then add in chicken and mushrooms and sauté until chicken is browned approx 5 mins.

  2. Add rice. Cook, stirring, for 1 minute. Add Campbell’s Real Stock to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes. Fold through zucchini and peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all absorbed.

  3. Stir in parsley and parmesan. Season with pepper. Serve.


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