Menu Enter a recipe name, ingredient, keyword...

Oven Baked Chicken Risotto


6 servings

Google Ads
Rate this recipe 4.7/5 (9 Votes)
Oven Baked Chicken Risotto 1 Picture


  • 2 cups low-sodium chicken broth
  • 2 cups cooked chicken, cubed
  • 1 cup uncooked arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup peas, fresh or frozen (and thawed)
  • 1/2 cup parmesan cheese, grated
  • 1/2 white onion, finely chopped
  • 1/3 cup cooked and cubed pancetta (or crumbled bacon)
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • kosher salt and freshly ground pepper, to taste


Adapted from


Step 1

Preheat oven to 425º F.

In a large Dutch oven or oven-proof pot, heat butter and oil over medium-high heat and sauté onion until softened and translucent. 6-7 minutes. Season with salt and pepper, then add garlic and cook for another 1-2 minutes, or until fragrant.

Stir in arborio rice and cook for another 2 minutes, or until toasted (but not burned.)

Mix in white wine and cook until almost evaporated, then pour in chicken stock and bring to a boil.

Place Dutch oven in oven and bake for 20-25 minutes, or until liquid is mostly evaporated.

Stir in chicken, peas, pancetta (or bacon) and parmesan cheese, and mix together.

Taste and adjust seasoning, if necessary, and serve hot.

Review this recipe