Name: No-Fuss Risotto recipe
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: italian
Ingredients: 1 cup arborio rice; 4 tbs butter; 100 g bacon rashers diced; 1/2 cup shallots chopped; 1 garlic clove; 1 red capsicum diced small; 400 g chicken thighs; 500.00 ml chicken stock (liquid) hot; 400 g cream-style canned corn; 1/2 cup parmesan cheese; 1 pinch black pepper *to taste

by brindlegirl Last updated on 05/02/2025

This has to be the yummiest and easiest risotto recipe I have ever come across. I've given this recipe to many and all agree that is the best tasting risotto.

- brindlegirl

Ingredients

1 cup arborio rice
4 tbs butter
100 g bacon rashers diced
1/2 cup shallots chopped
1 garlic clove
1 red capsicum diced small
400 g chicken thighs
2 cups chicken stock (liquid) hot
400 g cream-style canned corn
1/2 cup parmesan cheese
1 pinch black pepper *to taste

Method

Step 1

Preheat oven to 200C.
Step 2

Place butter, bacon, shallots, garlic, rice, chicken, capsicum, stock and pepper into a large casserole dish (6-cup plus) and stir to combine.
Step 3

Cover and bake for 30-40 minutes.
Step 4

Remove from oven and add creamed corn. Stir to combine.
Step 5

Cover and cook for a further 20 minutes or until rice is tender.
Step 6

Stir in parmesan cheese before serving.

Equipment

1 casserole dish

Recipe Notes

from Australia’s Best Recipes team

Chicken breast can be used. I brown my chicken first in a fry pan along with the bacon before adding to casserole dish however this isn't necessary, I just prefer it that way.

I also add a little white wine.

This recipe could also be done in the slow cooker. Spring onion can substitute shallots.