Our oven baked risotto recipe is a complete one pan wonder that combines chicken breast, creamy arborio rice and fresh silverbeet.
Baked risotto is a wholesome family dinner that’s perfect for busy weeknights when you want something special without the stress.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Rinse silverbeet under cold water to remove any dirt or grit, especially between the stems and leaves. Trim the end of the stems and discard. Using a small knife cut the stems from the leaves. Thinly slice the stems and finely shred the leaves.
Heat half the oil in a large shallow 3-litre (12-cup) flameproof oven proof pan over medium-high heat. Add the stems of the silverbeet and cook for 2 minutes until soft. Add leaves and lemon rind and cook for a further 2-3 minutes, or until just wilted. Transfer to a bowl and set aside.
Heat the remaining oil in the same pan. Add chicken and cook for 3-4 minutes, turning or until just coloured. Remove and set aside. Add onion and garlic to same pan, season with salt and pepper and cook, stirring, for 5 minutes or until onion softens. Add rice and thyme, stir to coat in onion mixture. Stir in wine, cook, stirring, until evaporated. Add stock and bring to the boil.
Return the chicken, in a single layer, on top of the rice mixture and cover with a tight-fitting lid. Transfer to oven and bake for 25 minutes or until rice is tender and chicken is cooked through.
Stir through the silverbeet, parmesan and parsley. Season with salt and pepper. Serve baked risotto with extra parmesan and lemon wedges.
Can this oven baked risotto be made ahead of time?
This recipe is best made close to serving as baked risotto doesn’t reheat well. The rice can become mushy and lose its lovely creamy texture.
Is any special equipment needed for this risotto recipe?
Use a flameproof casserole dish that can go from stovetop to oven. This saves on washing up and ensures even heat distribution throughout the cooking process.
Baked risotto cooking tips
- Make sure not to overcook the silverbeet when sautéing. It will continue to cook while you prepare the risotto and will cook again when you stir it through your baked risotto.
- Place chicken in a single layer on top of the rice mixture rather than stirring it through. This prevents the chicken from overcooking and keeps the pieces tender and juicy.
- Make sure your stock is hot when you add it to the rice. Cold stock will slow down the cooking process and affect the final texture of your baked chicken risotto.
- Don’t lift the lid during baking! The steam created inside helps cook the rice evenly and maintains moisture.
