Super Cheesy Oven-Baked Tomato and Chicken Risotto
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Super Cheesy Oven-Baked Tomato and Chicken Risotto

Super Cheesy Oven-Baked Tomato and Chicken Risotto

with Baby Leaf Salad

Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef Mimi to the rescue! She's simplified the process and created this recipe that can be baked in the oven - all the creamy, luxurious texture with none of the elbow work. If that wasn't enough, it also boasts the crowd-pleasing flavours of a margherita pizza!

Family Friendly

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 time10 minutes


serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(Contains Celery)

125 grams

Baby Plum Tomatoes

60 grams

Mature Cheddar Cheese

(Contains Milk)

½ unit(s)


25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

240 grams

Diced British Chicken Breast

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3384 kJ
Energy (kcal)809 kcal
Fat25.7 g
of which saturates11.9 g
Carbohydrate86.7 g
of which sugars12 g
Protein56.2 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

Halve, peel and chop the shallot 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-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, fry the diced chicken and shallot until softened, 3-4 mins. Stir in the garlic, tomato puree and mixed herbs and cook for 1 min more. Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Pour in the boiled water for the risotto (see pantry for amount) and veg stock paste. Stir in the baby plum tomatoes and bring back to the boil.

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 stock has been absorbed, 25-30 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Meanwhile, grate the Cheddar cheese.


While the risotto bakes, halve the lemon (see ingredients for the amount) and squeeze the lemon juice into a large bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts) to the bowl and mix together. Set aside.


When the risotto is cooked, remove it from the oven and mix in the sun-dried tomato paste, a squeeze of lemon, hard Italian style cheese and a knob of butter (if you have any). 

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.


Add the baby leaves to the bowl of dressing and toss to coat.

Share the chicken risotto between your plates or bowls and serve with the salad alongside. Sprinkle over the grated Cheddar to finish.



Step 2 MOD: If you’re adding chicken, add it to the pan with the shallot. 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.