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.

Chicken Risotto

Servings:4
Dish Type:Rice & risottos
Cooking Time:40min
Preparation Time:10min

Campbells Product used

Chicken - 1 Litre

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Ingredients

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.