Winter is a great time for warming dishes like risotto, the beauty of this recipe is that it can be put together very quickly then baked in the oven.  I like this method much better than the stove top method where you are tied to the stove to stir the risotto. Using a Dutch oven simplifies this method even more since you only need the one pot.  I will use my Dutch oven the next time I make this. You can substitute any vegetables you like; I just used pumpkin because that is what I had on hand.



  • 500g chicken breast fillet
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1-2 cups diced vegetables (I used pumpkin)
  • Salt and pepper to taste
  • 2 cups rice
  • 4 cups chicken stock
  • 2-3 tbsps olive oil



  1. Cut chicken into chunks
  2. Add oil to fry pan or Dutch oven
  3. Brown chicken slightly – not cooked through, just slightly browned, 1-2 minutes
  4. Remove chicken from pan
  5. Brown onion and garlic for a couple of minutes
  6. Add rice and toss to coat in the oil
  7. Add stock, salt, pepper, diced vegetables and chicken
  8. Place into casserole dish if not using a Dutch oven
  9. Cover and bake at 180C until stock is absorbed for roughly 45-55 minutes



DSC00619Serve with a little parmesan cheese.  Enjoy!

PS. I forgot to take a “finished product” photo until everyone had eaten dinner, fortunately there was a bowl of leftovers which I photographed, that’s why the actual chicken pieces look a bit scant or even missing!! But you get the idea!