Oven Risotto with Chicken Breast and Dried Porcini Mushrooms

This creamy oven risotto requires little attention because most of the cooking happens in the oven. Dried porcini mushrooms give the rice a rich, aromatic flavor that pairs well with chicken. The recipe contains no alcohol, making it suitable for a family meal.

Recipe information

Ingredients

• 400 g risotto rice
• 500 g chicken breast fillet, cut into small pieces
• 30 g dried porcini mushrooms
• 200 ml boiling water
• 3 teaspoons fresh thyme leaves
• 1 liter chicken broth
• 1 garlic clove, pressed
• 50 g butter, cut into pieces
• 80 g grated Parmesan
• Sea salt, to taste
• Black pepper, to taste
• Additional Parmesan, for serving

Instructions

1. Preheat the oven to 200°C using the convection setting.
2. Place the dried porcini mushrooms in a small bowl. Pour over 200 ml of boiling water and leave them to soak for 5 minutes.
3. Drain the mushrooms, reserving their soaking liquid. Chop the mushrooms into small pieces.
4. Place the risotto rice in an ovenproof baking dish of approximately 34 × 25 cm. Add the chicken, chopped mushrooms, reserved soaking liquid, garlic and thyme.
5. Pour in the chicken broth and stir everything together.
6. Cover the dish tightly with aluminum foil and bake for 35 minutes.
7. Remove the foil and bake for another 5 minutes.
8. Remove the risotto from the oven. Add the butter and grated Parmesan, then stir for about 3 minutes until creamy.
9. Season with sea salt and black pepper. Serve with additional Parmesan if desired.

Cooking note

Traditional risotto is stirred frequently on the stovetop to develop its creamy texture. This oven method takes a few minutes longer but cooks mostly unattended. Stirring in the butter and Parmesan at the end creates the finished creamy consistency.