Baked Risotto with Chicken and Spinach

This one-pot dinner is sure to rescue your busiest weeknight, as it's mostly hands-off, leaving you free to help with homework or tend to other time-consuming tasks. Feel free to swap the spinach with cherry tomatoes, peas or other family-friendly veggies, and don't hesitate to use leftover beef or pork in place of chicken.

Serves 4-6

You’ll Need

  • 6 cups chicken stock
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 5 oz. fresh baby spinach
  • 3 cups Arborio rice
  • 2 cups cooked cubed chicken
  • 1 cup grated cheddar cheese
  • Salt and pepper

Prep and Cook

  • Preheat the oven to 375°F. Place the stock in a large saucepan and warm over medium heat.
  • Add the butter and the oil to an oven-safe pot or Dutch oven (with an accompanying tight-fitting lid) set over medium heat. Once the butter is melted, add the onion and cook until softened, about 8–10 minutes. Add the baby spinach and cook for another 2–3 minutes or until completely wilted.
  • Tip in the rice and mix until well coated. Add the chicken and the hot stock and stir well. Place the lid on the pot and slide into the oven, baking for 20 minutes. Remove the lid from the pot, stir, and return to the oven lidless, cooking for an additional 15-20 minutes, or until all of the liquid has been absorbed and the rice is tender. Stir in the cheddar cheese and season well with salt and pepper. Serve warm.


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