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+ servings

Baked Chicken, Mushroom and Leek Risotto

There are many ways you can increase your vegetable intake or reduce the energy in a comforting, home cooked meal. This risotto recipe is a perfect example.
Course Main Course
Cuisine Gluten Free
Keyword cauliflower, chicken, leek, mushrooms, rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 525kcal


  • 2 leek finely sliced
  • 2 tbsp oil, olive extra virgin
  • 500 g chicken, breast skin removed, diced (2 breasts)
  • 200 g mushroom, common diced
  • 200 g rice, arborio uncooked (1 cup)
  • cauliflower finely diced or grated to rice size
  • 3 cup stock, chicken salt reduced
  • 60 g cheese, parmesan grated (½ cup)
  • parsley, flat leaf, fresh to serve


  • Preheat a fan forced oven to 180 degrees Celsius.
  • Heat 1 tbsp oil in a large oven proof pan. Cook the chicken in the pan for 3-4 minutes or until cooked through. Set chicken aside on a plate with paper towel.
  • Heat another 1 tbsp of oil in a large pan and add leek. Cook for 2-3 minute or until softened slightly.
  • Add mushrooms and cook for another 3-4 minutes.
  • Add the rice to the pan and stir in for 1 minute.
  • Pour in the stock and add cauliflower and chicken to the pan. Stir the contents of the pan together, cover and bring to the boil.
  • Transfer the pan into the oven and bake for 20 minutes or until the liquid has been absorbed. (Optional: cover with foil to lock in some moisture)
  • Remove from the oven and stir through parmesan cheese. Serve with chopped parsley.


Whole foods: 75%
1 serve of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • 1 serve fat
  • 2 serves vegetables


Calories: 525kcal | Carbohydrates: 50g | Protein: 42g | Fat: 17g | Saturated Fat: 5g | Sodium: 791mg | Fiber: 6g | Sugar: 6g