Tag Archives: gluten free risotto

Oven Baked Tomato and Chicken Risotto

Chicken Risotto  (1).JPG

 I cook a lot with chicken followed closely by mince.  Both are versatile and can become a Mexican or Thai or Italian meal  without too much effort.
I found this chicken recipe on the back of the tetra pack of chicken stock, also another important staple in my kitchen.  The bonus is that not only is it a one pot recipe but also that once the preliminary preparations are made it is then baked in the oven.  Remember for many of the supermarket products we buy, you can find recipes on their websites.


1 tablespoon olive oil

1 onion, finely chopped

100 g bacon rashers, thinly slice

500 g chicken thighs, thinly sliced

2 garlic cloves, crushed

1 teaspoon lemon zest finely grated

1 tablespoon rosemary finely chopped

2 cups Arborio rice

2 tablespoons tomato paste

4 cups chicken stock

Finely grated parmesan, to serve



Preheat oven to 180C.

Heat the oil in a large flameproof ovenproof dish over medium heat.

Cool the onion and bacon in olive oil until golden brown about 2 minutes.

Add the chicken and cook, stirring for 3 – 4 minutes or until golden.

Add garlic, lemon zest and rosemary and cook for a further 2 minutes.

Add the rice and cook, stirring for 1 minute to coat the grains.

Mix the tomato paste and stock n a jug and pour over rice.  Stir.

Bake covered for 35 minutes or until rice is just tender and the liquid has almost been absorbed.

Stir through parmesan. Serve.








Risotto has as many definitions as there are recipes but I like this simple one: an Italian dish made with rice and often vegetables or meat

Reality TV programs can make the home cook frightened of trying a risotto  which has been labelled the ‘death dish’  and even restaurants can get it wrong but the important thing is to remember is that you are making a meal for your family and your family might like risotto a little on the dry side or without parmesan  or quite soupy.

So grab a risotto recipe, put your stock on the boil and go for it.  With experience: you might adjust your recipe, you might prepare your meat separately and plate with the risotto and garnishes at the end or you might find your own combinations of meat and vegetables.

Rice is a versatile staple for the gluten free diet so add risotto to your list of favourite gluten free meals.

Step by step to Risotto

  1. In a saucepan bring the required quantity of stock to the boil, then reduce the heat so the stock is kept at a gentle simmer.
  2. In a wide heavy based pan, heat butter or oil, a combination of both, or as per recipe.
  3. Add chopped onion and garlic (as well as other ingredients as per recipe) and cook over low heat until soft, stirring occasionally.
  4. Add the rice and stir to coat with fat. Sauté for 1 – 2 minutes over a moderate heat, stirring.
  5. Add ½ cup simmering stock (and wine if used in recipe) and stir well. Simmer, stirring until the rice has absorbed almost all of the liquid.
  6. Continue to add simmering stock, ½ cup at a time. Cook and stir until almost absorbed .
  7. Continue adding the stock until the rice is tender but still firm and the risotto is creamy but not runny.
  8. The risotto with take 20 – 30 minutes to cook in total.
  9. For a creamy result, stir in ½ – 1 tablespoon butter at the end.


 Risi e Bisi – Rice and Peas

1 onion chopped finely

1 stick celery chopped finely

60 g butter

2/3 cup Arborio rice

½ cup white wine

3 cups simmering chicken stock

Stir through toward the end

500 g frozen peas

30 g butter extra

2 tablespoons grated parmesan cheese

Salt and pepper


Risotto Milanese

60 g butter

1 onion chopped finely

½ cup dry white wine

375 g Arborio rice

3 cups simmering chicken stock infused with ¼ teaspoon saffron


Stir through toward the end

30 g butter

2 tablespoons grated parmesan cheese

Salt and pepper

Leek and Chorizo Risotto


1 tablespoon olive oil

1 chorizo halved lengthways and sliced on an angle

1 large leek thinly sliced (remove outer layer and bottom and top of leek)

2 cloves garlic crushed

6 cups simmering chicken stock

2 cups Arborio rice


1/3 cup finely grated parmesan cheese


Heat oil in heavy base pan and cook chorizo until cooked and browned.  Remove from pan and drain on paper towel. Chorizo is to be returned as a garnish at serving.


Prepare risotto as normal.


Chicken and Prosciutto Risotto

1 tablespoon olive oil

6 slices prosciutto


60 g unsalted butter

400 g chicken, chopped in small pieces

½ onion chopped finely

1 ½ cups Arborio rice

6 cups simmering stock

1/3 cup dry white wine


1/3 cup finely grated parmesan

Parsley chopped to serve


Heat oil in heavy base pan and cook prosciutto until crisp.  Remove from pan and drain on paper towel. Roughly chop  prosciutto to garnish at serving.


Prepare risotto as normal.



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