The Dinner Planner


Oven Baked Chicken and Bacon Risotto

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It's oven baked risottos all the way here at TDP. Guaranteed perfect risotto every time and no more slave to the stir.
Servings 4


  • 400 grams chicken thighs - cut into 2cm cubes
  • 2 rashers bacon - finely diced
  • 1 onion - finely diced
  • 3 garlic cloves - crushed
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 sprigs thyme - leaves only
  • 250 grams mushrooms - finely sliced
  • cups arborio rice
  • 1 litre chicken stock
  • 200 grams baby spinach
  • ½ cup parmesan


  • Preheat the oven to 200°C
  • Melt the oil and butter in a flameproof casserole dish over medium-high heat until the butter foams
  • Add the bacon, mushroom, thyme, onion and garlic to the pan and cook, stirring, for 5 minutes or until softened. Season with sea salt and freshly ground black pepper.
  • Add the chicken and cook, tossing, for 2 minutes or until the chicken changes colour. Add the rice and stock and bring to the boil. Cover with a tight-fitting lid or foil and bake for 30
  • .Remove the lid, add the baby spinach and bake for a further 5 minutes. Stir through parmesan and serve.

Tips and Variations

VEGETARIAN - Double the amount of mushrooms, use vegetarian stock. 
SHORTCUTS AND VARIATIONS - if you have some white wine open, add a splash to the mix after you've popped the rice in the pan. 


Calories: 704kcal | Carbohydrates: 79g | Protein: 39g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 755mg | Potassium: 1117mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5037IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 7mg

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