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Chicken and Blue Cheese Baked Risotto


I like to call this baked arincini casserole. All the textures are there, with a bit of my own twist to the classic...crispy rice baked with blue cheesy goodness and savoury chicken and peas. Try making this! So satisfying...

Here's what you'll need

  • 1 cup arborio rice
  • ½ cup dry white wine
  • 2 cup chicken stock
  • 2 cloves garlic
  • 1 small onion
  • 2 cups shredded cooked chicken
  • ½ cup frozen peas
  • 2 tbsp grated parmesan
  • ¼ cup crumbled blue cheese
  • 2 eggs
  • 4 tbsp butter
  • 2 tbsp flour
  • salt & pepper to taste
Here's how:
  1. start with the rice, this starts just like a regular risotto would

  2. sautee half the onion and garlic in 2 tbsp butter until translucent then toss in the rice and cook, while stirring constantly until the rice starts to start to brown slightly

  3. add white wine and simmer, while stirring until the wine has been absorbed

  4. then add the 1½ cup of the chicken stock, season, lower the heat to low and simmer covered for about 20 minutes or until all the liquid has been absorbed...spread the rice onto a baking sheet and allow to cool completely

  5. Chicken and Blue Cheese Baked Risotto

  6. meanwhile, start the chicken...sautee the butter and flour to form a roux and cook for a few minutes

  7. add the rest of the chicken stock, chicken and peas and simmer until thickened and all heated through

  8. when the rice has cooled, fold in the eggs and cheeses, taste and adjust seasoning

  9. Chicken and Blue Cheese Baked Risotto

  10. grease an oven-proof dishes and layer the rice on the bottom, top with chicken

  11. Chicken and Blue Cheese Baked Risotto

  12. top with another layer of rice

  13. Chicken and Blue Cheese Baked Risotto

  14. bake in a °350 preheated oven (covered in foil) for 30 minutes and uncovered for another 20 minutes

  15. pull out from the oven when the top is nice and golden and crisp

  16. Chicken and Blue Cheese Baked Risotto

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