1 ratingsRate

Chicken, tomato and rosemary risotto

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

See favs

There's no need to stand over a pan endlessly stirring! With this chicken risotto recipe, simply bake in an ovenproof dish for a delicious creamy rice dish.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 onion, finely chopped
1 leek, thinly sliced
3 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
¼ teaspoon dried chilli flakes
300g chicken breast, thinly sliced
1 1/2 cups arborio rice
2 tablespoons tomato purée
2 very low salt gluten-free vegetable stock cubes dissolved in 1.2 litres boiling water
1/4 cup parmesan, grated
150g roasted capsicums, chopped
1 bag baby spinach or baby kale leaves, chopped

Instructions

Stay Awake

1 Heat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a large, flameproof casserole dish over a medium heat. Add the onion, leek, garlic, rosemary and chilli and cook, stirring, for 5 min.

2 Add the chicken and rice and stir for 1–2 min until coated with oil. Add the tomato purée and stock and bring to the boil. Cover with the lid or foil and bake in the oven for 20–25 min or until the liquid has been absorbed and the rice is tender.

3 Add most of the parmesan with the peppers and spinach or kale and stir until combined and the cheese is melted. Serve sprinkled with ground black pepper and the remaining parmesan.

Nutrition Info (per serve)

Calories 484 cal

Kilojoules 2025 kJ

Protein 29 g

Total fat 8.6 g

Saturated fat 2.7 g

Carbohydrates 69 g

Sugar 8 g

Dietary fibre 5 g

Sodium 197 mg

Calcium 154 mg

Iron 2.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT