Chicken, Lemon & Thyme Baked Risotto
Clock Image
Prep: 15 mins
Cook: 50 mins
Baking a risotto in the oven is the new standing by the hob for ages stirring. Enjoy all that extra free time, ooh what will you do with it?
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811 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 leek
  • A punnet of white mushrooms
  • 1 lemon
  • A pack of diced chicken leg
  • 1 chicken stock cube
  • A bag of risotto rice
  • A handful of thyme
  • ½ lettuce
  • A chunk of Parmesan
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 850ml hot water
You'll need
  • Large pan
  • Heatproof measuring jug
  • Ovenproof dish
  • Foil (optional)
  • A couple of bowls
  • Salad spinner or kitchen paper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Trim the leek. Slice a cross into the top so you can open it out. Rinse to remove any grit. Finely slice the leek.

  • 2.

    Finely slice the mushrooms. Finely grate the zest from the lemon. Juice it. Fill a kettle and boil it.

  • 3.

    Warm 1 tbsp olive oil in a large pan. Add the diced chicken leg. Stir and fry over a medium heat for 5 mins till the chicken is golden all over.

  • 4.

    Add the leek and mushrooms to the pan. Season. Fry for 5 mins till the veg are soft and juicy. Pop the stock cube into a heatproof measuring jug. Pour in 850ml hot water from the kettle. Stir to mix.

  • 5.

    Stir the risotto rice into the pan with the lemon zest and thyme sprigs. Pour in all the stock. Gently cook and stir over a medium heat for 5 mins.

  • 6.

    Spoon the wet risotto into a heatproof dish. Cover with a lid or some foil. Pop in the oven. Bake for 30 mins till almost all the stock has been absorbed. Take the lid or foil off. Cook for a further 5 mins to dry it out a little.

  • 7.

    While the risotto cooks, tear the leaves off half the lettuce. Pop in a bowl. Whisk half the lemon juice with 1 tbsp olive oil and some seasoning to make a dressing. Pour over the lettuce. Toss to mix.

  • 8.

    Finely grate the Parmesan. Stir into the risotto with the remaining lemon juice. Fish out the thyme sprigs. Taste and adjust the seasoning. Serve the risotto with the dressed lettuce.