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![[VIDEO] Oven baked chicken and vegetable risotto](http://www.mydaddycooks.com/wp-content/themes/eVid/timthumb.php?src=http://www.mydaddycooks.com/risotto.jpg&h=185&w=185&zc=1)
I would hate for anyone to watch this blog and think that cooking is always an easygoing, relaxed and blissful experience in our house. The reality, as any parent knows, is that sometimes it is hard work and on Thursday, after a promising start, a very tired toddler in full Delinquent Mode and his equally tired daddy made for a tricky mix in the kitchen…
The recipe itself didn’t cause any problems. It is very easy to make and is one of our most regular meals here. But in fairness to Archie, the day had got late and his mixture of tiredness and hunger left him more interested in wreaking havoc than helping with the dish. If there was one lesson I learnt this time, it is to never again put a bowl full of rice in front of him when he has “M.I.S.C.H.I.E.F” written across his forehead.
In this kind of relatively difficult environment, it was a fortuitous choice to make this tantrum-proof (his tantrum, not mine, although it was a very close call), fail-safe risotto . It’s a really delicious, comforting dish on a cold, dark evening and eating it was the perfect antidote for all of us to the ambient stress which had gone before. A classic case of the end justifying the means…
Tonight I am cooking a pasta and hope to post it on here by Wednesday.
Oven baked chicken and vegetable risotto
Preparation time 10 minutes, total cooking time 30 minutes.
Easily serves a family of four, with more to spare. As it takes the same amount of effort to cook risotto for three people as to make it for 6 people, I always make more than we need for one meal. Depending on how many adult and little ones you are cooking for, this recipe will make 5 – 8 portions.
Preheat your oven to 210°C/410°F (190/ 375°F for a fan oven)
300g Arborio risotto rice (or any other type of risotto rice)
One large carrot, two sticks of celery and one courgette, all diced
One chopped onion
Two chopped garlic cloves.
100g of Parmesan. I use a mature Reggiano Parmesan for extra flavour. We are lucky to have a Costco nearby and I buy big blocks of it. Buying it this way costs literally one third of what it costs in the supermarket.
Two large chicken breasts, cut into 2cm cubes.
900ml of good quality chicken stock. I have also used Marigold vegetable stock with this recipe in the past and it works very well too.
Ooh Yum! Have some chicken in the fridge so will be making this for dinner tonight!! Yay! (I’ll report back…)
This looks yummy and really easy to do (when not being hit by a toddle whirlwind!). We never cook risotto because of the time consuming preparation but this way is much better. I’ve just had my dinner but this has made me feel hungry again
That looks yummy too. Think Ben would enjoy it as well. He’s a fan of risotto.
I should know better than to watch these clips when I’m hungry! That risotto looks so mouthwatering. And easier than doing one on the stove with a toddler wrapping themselves around your ankles demanding a cuddle.
I’ve never tried risotto in the oven… here’s another vote to the try it although no chicken so may just be veg risotto tomorrow for dinner ;o)
Mmmm… Nummy! I made this for lunch. So easy and so very tasty and comforting. We all loved it.
Of course, because I’m incapable of following a recipe (blame my mother), I made a few modifications (softened veg in oil and butter instead of just oil and added a chopped yellow pepper) and I’m contemplating replacing a little of the stock with a glass of dry white wine or some dry sherry next time. 
OMG! SO delicious. Only got round to making this tonight after a funny few days but so worth the wait. A-Mezzin’!
LOVE your blog. Will definately be trying out your recipes here in New Zealand ASAP! Looking forward to the next installments…
Defo going to try this – it looks lovely & v. easy.
My Martha will be 5 months old in a week or so & we’re planning on doing baby-led weaning. Am hoping she’s ready and interested around christmas time as i think it’d be wonderful for her first taste of food to be a scrummy turkey dinner!
This site is fab – i understand why you don’t have it on here, but was kind of hoping to see Archie tucking into his lovely dinners!
Hello Sam, good luck with starting with Martha. Archie just turned two, it seems like a lifetime ago that he was six months old and starting out!! It’s such a fun ride, I am sure you will all enjoy it. As I say to Carrie in this thread, Archie will appear in the next video eating at the table… so many people asked for it that I had no choice but to do it!!
Great recipe – I’m definitely going to come back to this blog for inspiration. We’ve BLWd too and thoroughly enjoyed the experience. I’d love to have seen Archie eating this and other things too – I wonder if he makes as much mess as my toddler does?!
Thanks Carrie for your kind comments… I would have to say that by popular demand (!!), Archie does appear in the next video eating his supper!! We had to be careful how we filmed it as we don’t want to “expose” him too much but you will definitely see him eating… it should be published by the end of the day today. I look forward to seeing you coming back here for more inspiration!!
Dammit, I was going to make this at the weekend and I’ve just remembered that our oven’s broke!
Any dairy free alternatives to adding the parmesan?? It sounds YUMBO though!
Hi Nick – it's Frankie here. I just wanted to say that your videos are addictive, and Archie made me cry for my children when they were that age. What a fabulous, gorgeous child he is, and what a wonderful dad you are – at least in the videos! I shall be watching future videos. Fantastic venture – really, really good luck with it.
Hello Frankie, how lovely to see you here!! Looks like dad has been publicising it!! I am trying very hard to savour him at this age because I know, like you say, that they are not toddlers for ever… as for being a good dad, I am also becoming an increasingly skilled video editor, I don’t look quite so relaxed in some of the deleted clips
Will you be keeping the deleted clips so they can make it onto a future DVD release? LOL
Seriously though, great videos. I look after a child almost the same age as Archie and I will be trying out your recipes… though the little boy I care for already likes risotto, though this version looks much easier than my pan version.
I love doing the proper pan version of risotto, that is the only TRUE risotto. But this method is much quicker and easier and no less tasty… And yes, one day I will youtube some of the out takes, I can't deny that some of them are very funny, particularly in the early days when I was still very inexperienced on camera!!
hey, looks yummy, just tried the muffins and they are fab. just an idea for leftover risooto: rissotto fingers, just dip them in flour, eg and then breadcrumbs and shallow fry them and you are ready for lunch the next day!
Thanks Luli, that is a great idea for the leftover risotto – because there is ALWAYS leftover risotto! Thanks for taking the time to comment, I hope the other recipes work out as well for you…
I did this last night & it was super easy & tasted amazing. I love in New Zealand & I've told all my friends about you, keep up the good work
Noticed you used a ladle to serve. Could you talk more in your videos about portion sizes. I expect many parents feel at times their child isn't eating enough, when a ladle full is probably about right for pre-school aged children.
This is a good point, Nick. I think that we tend not to think too much about how much we give Archie. If it is too much, we trust him to know and leave it [for us!!] and if it is not enough, he will always ask for more… We don't like to overload his plate though as experience has shown that this can put him off if it appears too daunting…
Hi Nick, was thinking of making this for when a friend and her LO come over for lunch some time this week and was just wondering, does the Parmesan play a vital role in this recipe or is it ok to leave out, as my LO is not too keen on any form of hard cheese (even if melted), just likes cream cheese.
Certainly looks delicious.
Never mind my comment from yesterday. When I got around reading the whole recipe and not just the ingredient list, I realized how silly it was of me to ask the question in the first place.
No, it wasn't a silly question! Personally I think the cheese really enhances the flavour but it can be omitted. If you do omit it, I would recommend using a really flavoursome vegetable stock such as Marigold, rather than a chicken stock. Oh and <whispers> you could also add a little dash of white wine too!!
I've never made a risotto in my life before and have just made this – how easy??? And yummy (although I may have overdone the garlic and will have a v garlicky baby!). Fantastic!
How lovely to hear that it worked so well! Personally I think that the more garlicky the better. Archie hates the smell of raw garlic but then loves the taste of it in cooked food!! Thanks for taking the time to comment… Sent from my BlackBerry® wireless device
Okay, so I still haven't got around to making this lovely meal, but I've got all the best intentions. Funny thing though, I realized – having looked through my cupboards – that I don't own a dish that can go from the hob into the oven.
With your cooking experience, would you think it would work if I start out in a saucepan, than transfer everything into a casserole type glass dish and cover it with foil to do the oven bit?
Thanks
hello Monsty! Yes, I am sure that it would work. It's more work for you but there is no reason why the risotto should be any less delicious!! Let me know how it goes
I finally tried this. It was lovely. See my attempt here:
http://slimlens.blogspot.com/2010/02/chicken-cour…
so…wait…that means the glass of wine i normally stir in before the real slog begins can go down my throat instead? WIN on so many levels! Thank you! x
ah yes, you've got it in ONE
x
I don’t know why but it makes me nervous when people say they are going to try and will report back!!! I guess it’s something I will have to get used to!! Hope you and “The Pie” enjoy it… [lol, anyone reading that reply is going to what pies have to do with a risotto!!]
Yes, definitely add wine!! I have done so in the past and actually didn’t have any to hand when making it this time!!! I also add peppers if I have them in the fridge, I really like the sweetness they give. Carry on not following my recipes
If I don’t have any meat or fish in the fridge Claire, I often make just a vegetable risotto. Best to use good veg stock like Marigold though, just to up the flavour a little…