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Baked Chicken Risotto


Serves: 4


Prep: 10 mins


Cook: 20 mins


Kcal pp: 754

Ingredients Jump to method

Fruit & Veg

2 large tomatoes

200g green beans

2 garlic cloves

1 brown onion


600g chicken thighs

Dairy & Chilled

75g parmesan cheese

Dried Goods

300g arborio rice


2 tsp dried oregano

2 tbsp tomato purée

1 chicken stock cube


Salt and pepper

Olive oil

1 tbsp red wine vinegar


To begin, preheat the oven to 180ºC fan/200ºC/gas 6.

In a heatproof jug, mix together the chicken stock cube and 1.2 litres of boiling water. Leave covered and set aside.

Peel and finely chop the onion. Cut the tomatoes into chunks. Remove the ends of the green beans and cut them into thirds. Set aside for later.

Place the chicken thighs onto a baking tray and drizzle with olive oil. Season with a pinch of salt and pepper and 2 tsp dried oregano. Place into the preheated oven for 20 minutes.

Heat a drizzle of olive oil in a large saucepan pan on a medium-high heat. Add the onions and stir until softened. Then, crush in the garlic and add 2 tbsp tomato purée and stir well. After 2 minutes, add the arborio rice and 1 tbsp red wine vinegar. Once the red wine vinegar has cooked off, add the tomatoes.

Gradually add the prepared stock to the saucepan by spooning in one ladle at a time. Stir gently until absorbed into the rice. Repeat this process over 15 minutes until all of the stock has been used. For the final 5 minutes, add the beans. Grate over the parmesan cheese and stir thoroughly. Serve evenly into 4 bowls. To finish, slice the cooked chicken and place it on top.


Nutritional Data Per Portion


754 kcal

Total Fat

27 g

Saturated Fat

8.41 g


72.6 g


11.66 g


6.09 g


51.81 g


55.2 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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