Baked Chicken Risotto with Rosemary & Parmesan

Baked Chicken Risotto with Rosemary & Parmesan Crumble

Better than the usual risotto, our recipe for a Baked Chicken Risotto with Rosemary & Parmesan makes for a fragrant, warm comfort meal, like none other.
  • 30 Mins

    Cooking Time

  • medium


  • 10 Mins

    Prep Time

  • 2 People


  • 1 1/2 tablespoons olive oil
  • 250 g chicken thigh fillet, diced
  • 1 leek, light green and white portion only, thinly sliced
  • 2 cups diced pumpkin
  • 1 x pack Continental Risotto Roast Chicken & Leek
  • 1½ cups water
  • 2 teaspoons butter
  • ½ cup fresh breadcrumbs
  • 1/3 cup grated Parmesan
  • 1 tablespoon chopped rosemary

  1. Preheat oven to 200˚C (180˚C fan-forced). Heat 1 tablespoon oil in a saucepan over medium-high heat. Add chicken and cook until browned. Add leek and pumpkin, and cook, stirring, for 5 minutes.

  2. Stir in Risotto pack contents and water. Bring to the boil. Cover, reduce heat to medium-low and simmer, stirring regularly, for 15 minutes, or until liquid is almost absorbed and rice is tender. Stir in butter. Transfer to a 6-cup capacity (1 ½ Litre) ovenproof dish.

  3. Combine breadcrumbs, parmesan, rosemary and remaining 2 teaspoons oil. Sprinkle over risotto. Drizzle with a little extra oil. Bake for 10-15 minutes until golden. Serve with salad.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 660.0 kcal
Protein (g) 32.3 g
Sugar (g) 6.13 g
Fat (g) 30.96 g
Fibre (g) 2.5 g

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