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Close-up of creamy oven-baked chicken risotto on a wooden board.

Oven-Baked Chicken Risotto

A creamy and flavorful risotto baked to perfection with tender chicken and peas, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice
  • 2 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sauté onion and garlic in olive oil until translucent, then stir in rice and cook 2-3 minutes.
  3. Add broth, chicken, salt, and pepper; bring to a simmer.
  4. Cover and bake for 25 minutes, then stir in peas and cheese.
  5. Return to oven uncovered for 10 minutes, then garnish with parsley before serving.

Notes

Use freshly grated Parmesan for best flavor.