Oven-baked chicken risotto
Discover the deliciousness of our easy oven-baked chicken risotto. Made with tender chicken breasts, savory pumpkin, sweet peas, and a creamy blend of white rice and chicken gravy, this hearty dish is perfect for any meal. Quick to prepare and full of flavor, it's sure to become a family favorite!
Cook time 40 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 cup white rice
3 cups chicken gravy
6 cups pumpkin
1 lb chicken breasts
1 cup peas
Oven-baked chicken risotto is a comforting and delicious dish that's perfect for any occasion. It combines tender chunks of chicken breast with creamy risotto and flavorful pumpkin for a hearty, satisfying meal. This recipe is fairly simple and requires minimal hands-on time, making it an excellent choice for busy weeknights. Follow these steps to create a mouthwatering oven-baked chicken risotto that will impress your family and friends.
Instructions:
- Finely chop the onion and mince the garlic.
- Peel, deseed, and dice the pumpkin into small, even cubes.
- Dice the chicken breasts into bite-size pieces.
- In a large, oven-proof skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the diced chicken breasts and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
- Add the cup of white rice to the skillet. Stir to coat the rice with the oil and to mix it well with the onions and garlic.
- Cook the rice for about 2 minutes, until it starts to become slightly translucent around the edges.
- Pour in the 3 cups of chicken gravy and bring it to a simmer.
- Add the diced pumpkin to the skillet, stirring to combine everything well.
- Return the cooked chicken pieces to the skillet. Stir to distribute the chicken evenly throughout the rice and pumpkin mixture.
7. Bake the Risotto:
- Cover the skillet or Dutch oven with a lid or tightly with aluminum foil.
- Place it in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the skillet from the oven and take off the cover.
- Stir in the 1 cup of peas.
- Return the skillet to the oven and bake, uncovered, for an additional 10 minutes or until the liquid is absorbed and the rice is tender.
- Once the risotto is done, remove it from the oven.
- Taste and adjust seasoning with salt and pepper if necessary.
- Let it sit for a few minutes before serving.
- Serve the oven-baked chicken risotto hot, garnished with freshly chopped parsley or a sprinkle of Parmesan cheese if desired.
Tips:
- Tip 1: Make sure to dice the pumpkin into small, even pieces to ensure they cook evenly and become tender.
- Tip 2: Use a high-quality chicken gravy or homemade stock for the best flavor.
- Tip 3: Stir the risotto halfway through the cooking time to ensure the rice cooks evenly and absorbs all the flavors.
- Tip 4: If you prefer a creamier risotto, you can add a splash of heavy cream or a handful of grated Parmesan cheese towards the end of the cooking time.
- Tip 5: Let the risotto rest for a few minutes after taking it out of the oven to allow the flavors to meld together.
By following these simple steps and tips, you can create a delicious and comforting oven-baked chicken risotto that will surely become a favorite in your household. Enjoy the rich, creamy textures and the flavorful combination of chicken and pumpkin, making it a perfect dish for any time of the year. Serve it with a side salad or some crusty bread for a complete and satisfying meal.
Nutrition per serving
4 ServingsCalories 510kcal
Protein 33g
Carbohydrates 77g
Fiber 3.95g
Sugar 9g
Fat 11g
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