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A bowl with oven risotto with chicken, mushrooms and green beans garnished with a sprinkle of paprika

Baked Risotto with Chicken and Vegetables

Creamy, comforting, and made from scratch, this easy oven-baked risotto with chicken and vegetables is a healthy no-stir dinner the whole family will love.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Serving Size 8

Equipment

  • large oven-safe casserole dish

Ingredients

  • 3 cups green beans
  • 3 tbsp coconut oil
  • 4 chicken legs, cut into 3 pieces
  • 2 tsp unrefined salt, divided
  • ½ tsp freshly ground black pepper
  • 3½ cups mushrooms
  • 2 cups finely chopped onions
  • 4 cloves garlic
  • 1½ cups arborio rice
  • 2 tsp dried or fresh thyme
  • 4½ cups hot chicken stock

To serve

  • ⅓ cup grated Parmiggiano cheese
  • ½ cup finely chopped fresh parsley (optional)

Instructions

  • Preheat oven to 180°C (350°F). Bring a pot of water to a simmer, add green beans, and cook for about 15 minutes until just tender. Drain and set aside.
  • While the beans cook, heat a large skillet over medium heat and brown the chicken in batches for 6–7 minutes per side, until golden and cooked through. Season with salt and pepper and transfer to an oven-safe casserole dish.
  • Add a little more oil to the same pan and sauté the mushrooms until golden. Season and add them to the casserole with the chicken.
  • In the same pan, sauté the onions and garlic until softened. (You can blend or finely chop them if you prefer a smoother texture.)
  • Add a bit more oil, then stir in the risotto rice and thyme. Toast for about 1 minute, then pour in 2 cups of hot stock to deglaze the pan, scraping up any browned bits.
  • Arrange the green beans over the chicken, then pour the onion, rice, and stock mixture evenly over the top.
  • Pour in the remaining hot stock and gently pat the mixture to make an even layer. It will look runny—don’t worry, the rice will absorb it while baking.
  • Cover tightly with foil and bake on the middle rack of your oven for about 40 minutes, until the rice is tender and creamy.
  • Remove from the oven, stir in the grated cheese and parsley (if using), and serve warm.

Notes

  • Dairy-free option: Omit the cheese or use a dairy-free alternative; the risotto will still be creamy from the starch in the rice.
  • Make ahead: You can assemble the casserole a few hours ahead, cover, and refrigerate until ready to bake.
  • Freezing: Leftovers can be frozen for up to one month, though the rice may soften slightly after thawing.
  • Reheating: Reheat gently on the stovetop with a splash of broth or water to loosen the texture.