This cozy baked risotto gives you all the creamy texture of the stovetop version—without the constant stirring.

Everything bakes in one dish, including seared mushrooms and tender chicken.

It’s a comforting dinner that feels like a hug in a bowl, perfect for chillier nights or when you just want something that feels extra nourishing.

With a short prep and a hands-off bake, this is a back-pocket recipe that’s equal parts hearty and elegant.

Why You’ll Love This Recipe

• Baked = no stirring
• Earthy mushrooms + creamy rice = magic
• Comfort food made easy

Equipment You’ll Need

• Oven-safe baking dish (about 1 to 1.5 quarts).
• Skillet

Serving Suggestions

• Pair with roasted green beans or a simple arugula salad

Make-Ahead and Storage Tips

• Keeps well in fridge for 2–3 days

Chicken & Mushroom Risotto Bake for Two

Recipe by Tammy Poppie

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Servings

2

servings

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Ingredients

• 1 tbsp butter

• 1 cup sliced mushrooms

• ½ cup arborio rice

• 1 cup chicken broth

• ½ cup milk

• 1 cup cooked chicken, chopped

• ¼ cup grated Parmesan

• Salt and pepper to taste

Directions

• Preheat oven to 375°F. Grease a small baking dish (about 1 to 1.5 quarts).
• In a skillet, sauté mushrooms in butter until browned.
• Combine rice, broth, milk, chicken, Parmesan, mushrooms, salt, and pepper in the baking dish.
• Cover tightly and bake 30–35 minutes until rice is tender.

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