Easy Baked Tomato and Chicken Risotto

Tomato Risotto (7)

Those who know me well will agree that I have a limited tolerance for ‘fiddly’ stuff.  I found this recipe by Lilly Higgins in the Irish Times one weekend. Until the advent of this recipe, the making of Risotto had traditionally fallen under Mr Saturday Night’s remit. It’s a real favourite of his, so when I saw the magic words ‘Baked Risotto’ it would have been rude not to give it a go. I did so with some trepidation, as I’ve been bitten a couple of times with recipes from newspapers – more often than I like..  However, I’m happy to report that this recipe did what it said it would do, and Mr SN was delighted with his Saturday evening dinner..

This recipe would feed 6 for a starter, and 4 hungry people for a main course. Last night we had it accompanied by some garlic flatbread and a soft-leaved green salad. I’ll definitely be making this again!


  • A shallow frying pan
  • A large oven-proof casserole with lid
  • Cheese grater.
  • a saucepan to poach the chicken if necessary
Tomato Risotto (1)

Homemade Chicken Stock!


  • 1 tablespoonful of Butter, and one of Olive oil
  • 1 onion, very finely chopped
  • 2 cloves of garlic, crushed
  • 250g Arborio Rice
  • 3/4 – 1 litre of  good quality Chicken stock  – Hot.
  • 1 tin of chopped tomatoes
  • 4 generous tablespoonfuls of grated Parmesan cheese
  • 1 cooked, shredded chicken breast.
  • Salt and freshly ground Black pepper
  • fresh herbs


  • Heat the oven to 180 Fan
  • If you’re cooking the chicken from fresh, as I always am, put the hot chicken stock into a saucepan, and simmer a butterflied chicken breast for about 10 minutes. Butterflying it speeds up the cooking. Then shred it as required. Keep the stock for the Risotto.
  • Heat the oil and butter over a medium heat.                         Tomato Risotto (5)
  • Add the onions and stir around for a few minutes until they start to soften.
  • Add the crushed garlic and stir. Don’t let the onions or garlic brown.
  • Add the rice and move it around until each grain is coated in the buttery oil. Let it cook for about a minute.
  • Add 3/4 of the stock, and the tin of tomatoes, and stir in.
  • Rinse out the tomato tin with the remaining stock, then add it all to the pan.
  • Fold in the shredded chicken  now.
  • Gently – it’s hot! – pour everything into your casserole, put the lid on, and put it in the oven for 20 minutes.
  • Grate the Parmesan.         Tomato Risotto (3)
  • After 20 minutes, take the casserole out of the oven, and give it a really good stir.
  • Put it back in for another 10 minutes, lid on. After this, the rice should be tender to bite, and most – but not all – of the stock absorbed
  • Fold in most of the Parmesan – the Risotto will thicken up beautifully.
  • Serve presto pronto, with extra Parmesan on the side, some chopped fresh herbs if you have them (I didn’t), and perhaps a drizzle of your best Olive oil if you fancy it.


  • I often find that I don’t use the full 1 litre of stock – I start off adding about 3/4 of it, and see how it goes. You don’t want it swimming in stock, but you don’t want it dry either..
  • I actually had some homemade Chicken stock today, and I do think it made a difference – Sadly however, this is not a regular occurrence in my house, as I’m not as good about these things as I should be..
  • I think that if this recipe would still  be fine if you just fancied it without the Chicken, by the way..

Tomato Risotto (7)


I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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