baked chicken and tomato risotto in a white baking pan

Serves  4                Cooking  45-50 mins


  • 1 1/2 cups Arborio rice
  • 4 cups chicken stock
  • 1 can diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 lb chicken breasts, cubed
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste



  1. Preheat the oven to 375°F.

  2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.

  3. Add the Arborio rice to the pot and stir until it’s coated in the olive oil and onion mixture.

  4. Pour in the can of diced tomatoes and stir well. Gradually add the chicken stock, one cup at a time, stirring constantly until the rice is cooked through and the mixture is creamy.

  5. In a separate pan, cook the cubed chicken until it’s browned on all sides.

  6. Add the cooked chicken to the risotto and stir in the parmesan cheese. Season with salt and pepper to taste.

  7. Transfer the risotto to a baking dish and bake in the preheated oven for 10-15 minutes, until the top is golden brown and crispy.

  8. Serve hot and enjoy!

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