Baked Risotto

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

Easy Healthy Chicken Vegetables One Pot

Estimated Nutrition

Calories

222.8

kcal / serving

445.6 kcal total

Carbs

21.6g

per serving

43.1 g total

Fat

9.7g

per serving

19.4 g total

Protein

12.4g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

pinch

Stock Powder

large pinch, chicken or vegetable

GrainsCereals

Arborio Risotto Rice

Liquids

125

Water

boiling

Meat

Chicken

cooked leftover, chopped

OilsFats

Olive Oil

for greasing

Vegetables

0.5

piece

Red Pepper

stalk and seeds removed, chopped

piece

Spring Onion

trimmed, sliced

tbsp

Pea

heaped, frozen

piece

Mushroom

peeled, chopped or torn

Method

Preheat the oven to 200°C.

Cool slightly before serving.

Cover the dish and bake for 15 minutes until the rice is tender.

Stir in the 125ml of boiling water and the stock powder.

Mix in the pepper, spring onion, peas, mushrooms, and chicken.

Grease a lidded ovenproof dish with oil and add the rice.