Oven-baked Spanish risotto

Serves: 4
Preparation Time: 8
Cooking Time: 50


Pinch of saffron threads

  • 1 tbsp olive oil
  • 1 medium red onion, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 2 small red chilli, finely chopped
  • 2 tsp smoked paprika
  • 400g sliced chicken thigh
  • 2/3 cup or 120 g roasted capsicum strips (pre-bought)
  • 3 medium tomatoes diced about 5cm
  • 2 cups Arborio rice
  • 1L (4 cups) Campbell’s Real Stock – Salt Reduced Chicken
  • 1/2 cup frozen peas
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • Lemon wedges to serve


  1. Combine saffron and 1 tbsp warm water in a jug. Stand for 5 minutes.

  2. Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, garlic, chilli and paprika for 2 minutes stirring until onion has softened, then add chicken and sauté until chicken is browned, approximately 5 mins. Add capsicum and tomatoes.

  3. Add rice to the pot. Cook, stirring, for 1 minute. Add Campbell’s Real Stock and saffron mix to rice. Stir well to combine. Cover, then bake for 15 minutes.

  4. Fold through frozen peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all been absorbed.

  5. Stir in parsley. Season with pepper. Serve with lemon wedges on the side.


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