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Manu's Real Recipe

Easy oven baked chicken & mushroom risotto

Serves: 4 people
Prep time:



  • 1 tbs olive oil 
  • 1 medium brown onion, chopped 
  • 200g bacon sliced
  • 400g sliced chicken thigh
  • 1cup mushrooms, sliced
  • 2 cups Arborio rice
  • 1/2 cup parmesan cheese, grated
  • 1L (4 cups) Campbell’s Real Stock – Chicken 
  • 1 medium zucchini, trimmed, cut into matchsticks 
  • 1/2 cup frozen peas 
  • 1/2 cup fresh flat-leaf parsley leaves, chopped


  1. Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 minutes stirring till softened then add in chicken and mushrooms and sauté until chicken is browned approx 5 mins. 
  2. Add rice. Cook, stirring, for 1 minute. Add Campbell’s Real Stock to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes. Fold through zucchini and peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all absorbed. 
  3. Stir in parsley and parmesan.  Season with pepper.  Serve.