A round ceramic baking dish filled with oven baked chicken risotto. It's topped with spinach leaves and freshly grated Parmesan. A juiced fresh leon sits at the side..
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Have you been avoiding risotto recipes because you think it means an evening spent stirring rice at the stove? Well, we have good news – it doesn’t have to be that way! With this recipe you can whip up a delicious oven-baked chicken and mushroom risotto with minimal stirring.

Oven-Baked Chicken and Mushroom Risotto

Recipe by Mushrooms Australia.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people


  • 2 tablespoons olive oil
  • 500 g chicken thigh fillets cut into 3cm pieces
  • 1 brown onion finely diced
  • 3 garlic cloves finely chopped
  • 250 g Swiss brown mushrooms sliced
  • 2 cups Arborio rice
  • 4 cups gluten-free chicken stock
  • 50 g baby spinach leaves
  • ½ cup grated Parmesan
  • Lemon wedges to serve


  • Preheat oven to 160˚C fan-forced. Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
  • Heat remaining 1 tablespoon oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.
  • Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with Parmesan. Serve with lemon wedges.


Recipe and image supplied by our friends at Australian Mushrooms. For more information and recipes visit
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