Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Easy Baked Risotto Recipe
    Lost? Site Map

    Easy Baked Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Dexter&Liz's Note:

    This recipe originally came from Donna Hay magazine, but it was such a fantastic recipe that I have used it as a base for so many other baked risottos. This is my favorite. Its a great way to get veggies into kids without them really tasting them. You can add all of these veggies, some of them, or completely different ones. Its is totally flexible. And once you have cooked your chicken you can put it in the oven and forget about it. No more standing at the stove stirring for half an hour!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4


    big man ...

    Units: US | Metric


    1. 1
      Preheat oven to 200°C.
    2. 2
      Heat fry pan over medium heat. Add small amount olive oil (enough to seal chicken breast and lightly cook veggies - not too much). You can add a small amount of butter to fry pan at this time but as you need to add it later, I prefer not to.
    3. 3
      Saute onions until translucent then add garlic. Add sliced chicken and brown lightly ( you can season the chicken here with whatever you would normally use to season - I actually use steak spice, which has a nice flavour). Then add your veggies (but no peas or English spinach at this stage). Remember you are not actually cooking the veggies at this point, you are just allowing them to soak up the flavour of the other ingredients.
    4. 4
      In a baking dish with lid (pre-greased), add 41/2 cups chicken stock, 11/2 cups arborio rice, and the content of your pan.
    5. 5
      Put it in the oven for 40 minutes and do something else for a while. Do not stir.
    6. 6
      After the 40 minutes are up, stir risotto and add parmesan cheese, butter (or olive oil - it still tastes just as nice), any peas or spinach, season & stir.
    7. 7
    8. 8
      This is also a really nice side dish if you omit the chicken, then you'll get 6-8 serves out of it.

    Ratings & Reviews:

    • on April 22, 2008


      This is fantastic! I used cooked shredded chicken from the previous days roast dinner to speed it up even more. Serves 4 as a main or 6 as a starter. Make it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Baked Risotto

    Serving Size: 1 (667 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 715.7
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 8.3 g
    Cholesterol 106.7 mg
    Sodium 712.0 mg
    Total Carbohydrate 80.5 g
    Dietary Fiber 4.6 g
    Sugars 8.6 g
    Protein 46.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes