Baked Chicken and Leek Risotto

Forget labouring at the stove, especially just to make a risotto for one. Instead, why not take the easy way with our Baked Chicken and Leek Risotto? You’ll never want to make a traditional risotto again!

Serves: One

Time: 40 minutes


  • 1 tablespoon butter
  • 1/2 small leek, thinly sliced
  • 1 boneless and skinless chicken breast, cut into cubes
  • 110g Arborio rice
  • 310ml chicken stock
  • 1 tablespoon parmesan, grated, plus extra to garnish
  • 2 teaspoons fresh thyme leaves, plus extra to garnish


Preheat the oven to 150°C. Put a one litre ovenproof dish inside the oven. Over a medium heat, melt the butter in a saucepan, stir in the leek and cook for two minutes. Add the chicken and stir for another three minutes. Toss in the rice and stir for one minute. Add the stock and bring to a boil. Pour into the ovenproof dish and cover. Cook in the oven for 25 minutes, stirring halfway through. Remove from oven and stir in cheese and thyme. Spoon into a bowl and garnish.

NB: you could also add some peas to the recipe to give it some extra colour.

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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