Oven-baked chicken risotto (gluten-free)
This gluten-free Oven-Baked Chicken Risotto is a perfect comfort meal, featuring tender chicken breasts, creamy white rice, vibrant red pepper, and fresh spinach all cooked in a savory chicken gravy with a hint of white wine. Easy to prepare and deliciously satisfying!
- 15 Mar 2024
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Welcome to a delightful, gluten-free cooking experience. Our oven-baked chicken risotto combines tender chicken with rich flavors, making it a delicious and wholesome meal option. Perfect for family dinners or entertaining guests, this risotto is both satisfying and relatively easy to prepare.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, melt the butter over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes.
- Add the diced chicken breasts and cook until the chicken is lightly browned and fully cooked, approximately 6-8 minutes.
- Stir in the white rice and mix well, allowing it to absorb the flavors for about 2 minutes.
- Pour in the white wine and continue stirring until the wine is mostly absorbed by the rice, about 2-3 minutes.
- Pour in the chicken gravy and mix well.
- Add the finely chopped red pepper and the basil leaves. Stir to combine.
- Place the lid on the pot or cover it tightly with aluminum foil.
- Transfer the pot to the preheated oven and bake for 30 minutes, or until the liquid is mostly absorbed and the rice is tender.
- Remove the pot from the oven and carefully take off the lid or foil.
- Add the roughly chopped spinach to the pot and stir it in, allowing the residual heat to wilt the spinach.
- Let the risotto sit for a few minutes to absorb any remaining liquid.
- Serve hot and enjoy!
Tips:
- Preparation is key.: Make sure you have all your ingredients measured and ready before you start cooking to ensure a smooth process.
- Choose the right rice.: Use Arborio or another short-grain rice to achieve the creamy texture typical of risotto.
- Deglaze with white wine.: Ensure that the white wine is fully absorbed by the rice for added depth of flavor.
- Keep an eye on the consistency.: Stir occasionally while baking to ensure the risotto remains creamy and doesn’t stick to the sides of the dish.
With this oven-baked chicken risotto recipe, you can enjoy a gluten-free, gourmet-quality meal right in your own home. The tender chicken, combined with the creamy texture of the risotto and the vibrant freshness of vegetables, creates a dish that is both nutritious and indulgent. Follow our tips for the best results and get ready to impress your family and friends. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 730kcal | 29% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 3.10g | 8% |
| Sugar 4.18g | 4% |
| Fat | |
| Fat 20g | 22% |
| Saturated 8g | 27% |
| Cholesterol 81mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 70mg | 13% |
| Vitamin B1 0.81mg | 67% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 11mg | 71% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 310ug | 77% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 33mg | 35% |
| Vitamin E 1.27mg | 8% |
| Vitamin K 80ug | 67% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 610mg | 18% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 830mg | 55% |
| Zinc, Zn 2.05mg | 19% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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