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Photo of Oven-baked chicken risotto with pumpkin and peas by WW

Oven-baked chicken risotto with pumpkin and peas

Total Time
50 min
20 min
30 min
This easy risotto is made using chicken, pumpkin and peas. Add some fresh herbs if you like a heavier flavour.


Butternut pumpkin

600 g, peeled, cut into 2.5cm pieces

Olive oil

2 tsp

Skinless chicken breast

360 g, (400g fat trimmed), cut into 2cm pieces


1 whole, trimmed, halved, thinly sliced


2 clove(s), crushed

Arborio rice

1½ cup(s), (300g)

Chicken stock

2¼ cup(s), (560ml)

Frozen green peas

1 cup(s), (120g)


2 bunch(es), trimmed, halved

Fresh basil

¼ cup(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Season with salt and pepper. Bake for 25–30 minutes or until tender.
  2. Meanwhile, heat oil in a large flameproof casserole dish over medium heat. Cook chicken and leek, stirring, for 5 minutes or until leek has softened. Add garlic and rice and stir to coat.
  3. Add 1½ cups (357ml) stock and bring to the boil. Remove from heat. Cover with a lid and bake with pumpkin for 15 minutes. Add peas and bake for a further 5 minutes or until liquid is almost absorbed and rice is tender.
  4. Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Remove risotto from oven and stir in roasted pumpkin and remaining stock. Sprinkle risotto with basil and serve with the asparagus.


If you don’t have a flameproof casserole dish, complete Step 2 in a large saucepan, then transfer mixture to a casserole dish.