Name: The easiest no-stir chicken risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 4 rashers streaky bacon, thinly sliced; 30g butter; 500g chicken thigh fillets, cut into 3cm chunks; 1 brown onion, finely chopped; 2 cloves garlic, crushed; 1 Tbsp chopped sage; 200g swiss brown mushrooms, sliced; 1 1/2 cups (300g) arborio rice; 1L (4 cups) chicken stock; 1 cup frozen peas, thawed; 1 lemon, finely grated zest, plus wedges to serve; 1 cup grated parmesan, extra to serve; Sea-salt flakes and freshly ground black pepper, to season; Flat-leaf parsley, to serve

The easiest no-stir chicken risotto

Set and forget!

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Serves 4

Prep

10M

Cook

45M

Total

55M

Stop the constant stirring that traditional risotto demands. This no-stir chicken, bacon, and mushroom risotto is a total game-changer. Simply combine your ingredients, pop it in the oven, and let it cook. Perfect for busy weeknights or when you want a comforting, creamy meal without the fuss.

Ingredients

1 Tbsp olive oil

4 rashers streaky bacon, thinly sliced

30g butter

500g chicken thigh fillets, cut into 3cm chunks

1 brown onion, finely chopped

2 cloves garlic, crushed

1 Tbsp chopped sage

200g swiss brown mushrooms, sliced

1 1/2 cups (300g) arborio rice

1L (4 cups) chicken stock

1 cup frozen peas, thawed

1 lemon, finely grated zest, plus wedges to serve

1 cup grated parmesan, extra to serve

Sea-salt flakes and freshly ground black pepper, to season

Flat-leaf parsley, to serve

Method

Step 1

Preheat oven to 220°C/
200°C fan-forced. Heat oil in a large ovenproof casserole dish over medium-high heat. Add bacon and cook, stirring occasionally, 4–5 minutes or until golden and crispy. Transfer to a small plate.

Step 2

In the same pan, melt butter on medium heat. Cook chicken, onion and garlic, stirring occasionally, for 4–5 minutes or until chicken is browned all over. Add sage and mushrooms. Cook 2–3 minutes or until softened. Add rice, stock and three-quarters of the bacon, stir to combine, then bring to a simmer. Cover tightly with a lid (or use foil) and bake for 25–30 minutes or until rice is tender.

Step 3

Stir in peas and lemon zest. Sprinkle parmesan evenly over top, cover for 1 minute to allow the cheese to melt, then stir in. Season.

Step 4

Serve with reserved bacon, parmesan, flat-leaf parsley and lemon wedges.

*(Photography Tim Roberts, Styling Lucy Busuttil, Recipes Clare Maguire + Sarah Murphy)*

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Clare Maguire

Clare Maguire is a private chef and recipe developer inspired by global culinary adventures. Her journey includes crafting pasta at one of London’s top pasta restaurants, Padella, mastering tarte tatin in France, and creating red curry paste in Thailand.