Chicken And Pancetta Baked Risotto (GF)


This baked risotto is wonderful, warming and so simple to make.  Filled with chicken, pancetta, peas, kale and asparagus it really is a one pot wonder.

I made this recently for family and it was great being able to do the little preparation in advance and spend time meeting my new baby nephew Arthur 🙂 No requirement to stand over hob stirring and more time for being with people you love.

Serves 6 (doubling up for larger gatherings and leftovers is good)

Macros per serving:

Calories 444, Protein 31.5g, Carbs 31.33g, Fiber 1.83g and Fat 18.66g


  • 15g Unsalted Butter
  • 200g White Onion (about 1 large onion)
  • 3 Cloves of Garlic
  • 160g Cooking Smoked Cubetti Di Pancetta
  • 200g Arborio Rice
  • 100ml White Wine
  • 700ml Hot Chicken Stock
  • 375g Skinless Chicken Breasts (about 3)
  • 50g Curly Kale
  • 50g Peas
  • 100g Asparagus
  • 50g Grana Padano Cheese
  • 50g Mascarpone
  • Handful of Fresh Parsley Chopped

You will need:

  • Preheated Oven 200C Conventional and 180C Fan
  • Cast Iron Casserole Dish
  • Spatula
  • Vegetable Chopping Board and Sharp Knife
  • Meat Chopping Board and Sharp Knife
  • Scales / Measuring Jug
  • Grater
  • Shell your peas or thaw out and drain your frozen ones

  • Add butter to casserole dish over a medium heat

  • Chop your onion

  • Chop you garlic

  • Add chopped onion, garlic and pancetta to casserole dish and cook for 10 mins stirring occasionally

  • Dice your chicken breast to bite size mouthfuls

    (Wash your hand after handling the raw chicken)

  • Add your rice to casserole dish, stir in well and cook for 2 minutes

  • Add wine and cook for 2 minutes

  • Add hot chicken stock

  • Then chicken pieces and stir in well

  • Add your kale, asparagus and peas and stir in well again

  • Pop casserole dish into pre heated oven and bake for 35 minutes

  • Grate your Grana Padano

  • When risotto is baked add your grana padano, mascarpone and parsley and stir in well

  • Until all combined and you have a lovely sauce on your risotto

  • Serve and enjoy

    This keeps well in the fridge in an airtight container for 2 days.

    Remember poultry should only be re heated once.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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