Baked Chicken & Asparagus Risotto

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Who else’s Family loves risotto? Heck I freaking love risotto! It’s comfort food but also delicious and well my go too meal to use up a bunch of veggies that have seen better days lets be real!

Baked Chicken & Asparagus Risotto


2 cups arborio rice
1.5L Chicken stock
300ml light cream
200g button mushrooms. -sliced
1 bunch of asparagus – cut into 1cm pieces
1 leek – white part, sliced
100g salted butter
4 cloves of garlic – crushed
400g chicken tenderloins, small cubes
1/2 bunch fresh parsley
100g lemon thyme
olive oil, s&p


  • It is best to use a deep french oven pot of you do not have one use a sauté pan and then transfer into a lasagne tray. Pre heat oven to 180C fan forced. 
  • Place pot on medium low heat with a good glug of olive oil and butter. Add leek and sauté till softened. Add garlic and stir for a minute until fragrant.
  • Turn heat up to medium high and add chicken, stir fo a few minutes to gain some colour. Add mushrooms and stir for a couple of minutes. Fold through rice, fresh herbs, stock, season with s&p.
  • If using a sauté pan, transfer to lasagne tray, if using a french oven, pop lid on pot & Bake for 1hour and serve.

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