And be sure to use an oven mitt when you grab onto the hot handle! *Oven Baked Chicken and Tender Stem Broccoli Risotto* Serves 4 Printable Recipe The best thing about this dish is that it practically cooks itself. Grease a lidded ovenproof dish with a little oil and pour in the rice. Set aside for 2 minutes or until peas are heated through. Add peas to rice mixture. It's also really quick! Unfortunately not many others in this household share my love of this tasty dish. Method. Meanwhile, heat remaining oil in a frying pan. Cook onion and bacon for 2 minutes stirring till softened then add in This is an oven baked version, therefore I don’t have to stand over the frying pan and stir, stir, stir. Thinly slice. Set aside for 5 minutes. You can sit back and enjoy a drink while it is baking. Transfer to a plate. We speak from hard experience. Use vegetable or chicken stock, 1 cup pasta sauce of choice, OR 1 cup diced tomatoes with 1 crushed garlic clove, 4 chopped basil leaves 1 small sprig oregano leaves, 1 tbs tomato paste and 1/2 cup red wine and good lashing of pepper. Nutritions of Oven-baked chicken risotto calories: 643.388 calories Cover. Cook chicken for 5 minutes each side or until browned and cooked through. Baked risotto is a super easy way to make this delectable main dish recipe. You'll need an ovenproof saucepan for this easy Italian risotto. Heat oil in a large flameproof, ovenproof dish over medium heat. When you stir it, be sure to stir from the bottom because the rice has a tendency to sink and stick. I love Risotto, especially this Oven Baked Chicken Risotto. When the Cover. Preheat the oven to 200C/400F/Gas 6. Meanwhile, chop up the butter and finely grate the Parmesan. 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