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Oven-baked Spanish risotto

Serves: 4 people
Prep time:



  • Pinch of saffron threads
  • 1 tbs olive oil
  • 1 medium red onion, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 2 small red chilli, finely chopped
  • 2 tsp smoked paprika
  • 400g sliced chicken thigh
  • 2/3 cup or 120 g roasted capsicum strips (pre-bought)
  • 3 medium tomatoes diced about 5cm
  • 2 cups Arborio rice
  • 1L (4 cups) Campbell’s Real Stock – Salt Reduced Chicken
  • 1/2 cup frozen peas
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • Lemon wedges to serve


  1. Combine saffron and 1 tbs warm water in a jug. Stand for 5 minutes.
  2. Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, garlic, chilli and paprika for 2 minutes stirring till onion has softened then add in chicken and sauté until chicken is browned, approximately 5 mins. Add in capsicum and tomatoes.
  3. Add rice. Cook, stirring, for 1 minute. Add Campbell’s Real Stock and saffron mix to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes.
  4. Fold through frozen peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all been absorbed.
  5. Stir in parsley. Season with pepper. Serve with lemon wedges on the side.