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- Servings:4
- Dish Type:Rice & risottos
- Cooking Time:40min
- Preparation Time:10min
Chicken Risotto
Bring comfort and convenience together with this vibrant Chicken and Asparagus Baked Risotto. With minimal hands-on time and the rich flavour of Campbell’s Real Stock, this oven-baked twist on a classic delivers creamy, satisfying results — perfect for a relaxed midweek dinner or an easy weekend meal.
- Servings:4
- Dish Type:Rice & risottos
- Cooking Time:40min
- Preparation Time:10min
Campbells Product used
Chicken - 1 Litre
View productIngredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500g chicken thigh fillets, thinly sliced
- ½ tsp dried chilli flakes
- 1 tsp lemon rind
- 2 cups Arborio rice
- 1 litre (4 cups) Campbell’s Real Stock – Chicken
- 2 cups baby spinach
- 1 bunch asparagus, cut into 2 cm pieces
- Grated parmesan and lemon juice, to serve
Preparation
Step 1
Preheat oven to 180°C (fan-forced, moderate).
Step 2
Heat oil in a large flameproof casserole dish over medium heat. Add onion and garlic, and cook, stirring, for 1–2 minutes until just softened.
Step 3
Add chicken and cook, stirring occasionally, for about 10 minutes or until browned. Add chilli flakes and lemon rind, and cook for a further 2 minutes.
Step 4
Stir in Arborio rice and cook for 1 minute. Pour in Campbell’s Real Stock – Chicken and stir to combine. Bring to the boil.
Step 5
Cover and bake for 35 minutes, or until rice is just tender and most of the liquid has been absorbed.
Step 6
Remove from oven, stir through baby spinach and asparagus, and allow to rest for 5 minutes.
Step 7
Serve with a sprinkle of grated parmesan and a squeeze of lemon juice.
