Alive and Cooking

Baked Chicken Risotto

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1 whole chicken (cut in half)
500g Arborio rice
1 stick of celery finely chopped
1 brown onion finely chopped
1 tsp crushed garlic
2 anchovies
100ml white wine
1 litre of mixed Vegeta Chicken stock
50g butter
100ml cream
Chopped parsley, to garnish
Salt and pepper
Always Fresh Extra virgin olive oil


1. Place the chicken into a baking tray, and roast at 200c for 40 minutes.

2. Remove the chicken from the tray. Add the onions, celery, garlic, anchovies, white wine, water and rice directly into the same baking tray with the chicken juices. Stir well then replace the chicken on top of everything else.

3. Cover with tin foil and return to the oven for a further 30 minutes.

4. Remove the chicken. Add the butter and cream to the rice and stir through. Season with salt and pepper.

5. Serve the baked chicken on a bed of risotto, a drizzle of oil and garnish with parsley.

Baked Chicken Risotto