Oven-Baked Margherita Inspired Chicken Risotto
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Oven-Baked Margherita Inspired Chicken Risotto

Oven-Baked Margherita Inspired Chicken Risotto

with Roasted Baby Plum Tomatoes and Pesto Drizzle

Love risottos, but wish there was no stirring involved? This Oven-Baked Margherita Inspired Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

175 grams

Risotto Rice

1 sachet(s)

Mixed Herbs

20 grams

Vegetable Stock Paste

(Contains Celery)

125 grams

Baby Plum Tomatoes

1 ball(s)


(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams


(Contains Milk)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

240 grams

Diced British Chicken Breast

Not included in your delivery

650 milliliter(s)

Boiled Water for the Risotto

1 tbsp


20 grams



Nutritional information

Energy (kJ)3789 kJ
Energy (kcal)906 kcal
Fat33.5 g
of which saturates16.8 g
Carbohydrate89.7 g
of which sugars14.8 g
Protein57.6 g
Salt4.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Oven dish
Garlic Press
Chopping Board
Aluminum Foil



Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the diced chicken and onion to the pan and stir-fry until softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.


Once the onion has softened, add the garlic and cook for 1 min. 

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount), mixed herbs and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has almost been absorbed, 20-25 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.


Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season. Drizzle over the honey (see pantry for amount).

Fold the foil, sealing on all sides to create a parcel. Pop the tomato parcel on the bottom shelf of your oven until softened, 15-20 mins.

While everything bakes, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.


When the risotto's ready, remove it from the oven and stir in the butter (see pantry for amount), hard Italian style cheese, pesto, spinach and sun-dried tomato paste.

Season to taste with salt and pepper if needed. 


Arrange the mozzarella on top of your risotto.

Return to the oven, uncovered, and bake until melted, 5-8 mins.


Share the risotto between your bowls. 

Top with the roasted baby plum tomatoes (discarding the juices) to finish.



Step 1 MOD: If you’re adding chicken, add it to the pan with the onion. Fry for the same amount of time, the chicken will cook through in the risotto. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.