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Creamy Risoni with Chicken Fillet and Mushrooms in the Oven
Tender risoni, juicy chicken fillet, flavorful mushrooms, and a light creamy yogurt sauce topped with a golden cheese crust. A complete, high-protein lunch that is cooked in a single baking dish without pre-boiling the pasta.
Ingredients
For 1 serving- Risotto Cheese, Risotto60 g
- Chicken Fillets180 g
- Шампиньоны свежие150 g
- цибуля40 g
- Garlic5 g
- Томатная паста20 g
- Greek Yogurt, 3% Fat60 g
- Mozzarella25 g
- Water180 ml
- Olive oil5 g
- Salt(optional)
- Black pepper(optional)
- Smoked Paprika(optional)
- Травы итальянские(optional)
Instructions
- 1
Preheat the oven to 180°C (top/bottom heat mode).
- 2
Cut the chicken fillet into small cubes. Season with salt, black pepper, smoked paprika, and Italian herbs.
- 3
Heat the oil in a skillet. Sauté the onion for 2–3 minutes, then add the mushrooms and cook for another 5–6 minutes until most of the moisture has evaporated.
- 4
Add the chicken fillet and sauté for 3–4 minutes, just until it changes color. Stir in the tomato paste and garlic, and heat for another 30 seconds.
- 5
Transfer the mixture into the baking dish.
- 6
Add the dry risoni and mix evenly.
- 7
Mix the Greek yogurt with 180 ml of hot broth until smooth and pour into the baking dish.
- 8
Tightly cover the baking dish with foil and bake for 40–60 minutes at 180°C.
- 9
Remove the foil and check the readiness of the risoni. If the pasta is still a bit hard, add 20–30 ml of hot water, stir, cover with foil again, and bake for another 5–10 minutes.
- 10
When the risoni becomes soft, sprinkle the dish with mozzarella and return it to the oven without foil for another 10 minutes at 190°C, until the cheese is completely melted and lightly browned.
- 11
After cooking, let the dish rest for 5 minutes — the sauce will become creamier, and the risoni will fully absorb the remaining moisture.
Ingredients
For 1 servingIngredients
Risotto Cheese, Risotto
60 g
Chicken Fillets
180 g
Шампиньоны свежие
150 g
цибуля
40 g
Garlic
5 g
Томатная паста
20 g
Greek Yogurt, 3% Fat
60 g
Mozzarella
25 g
Water
180 ml
Olive oil
5 g
Salt
(optional)
Black pepper
(optional)
Smoked Paprika
(optional)
Травы итальянские
(optional)
Step-by-step instructions
For 1 serving- 1
Preheat the oven to 180°C (top/bottom heat mode).
- 2
Cut the chicken fillet into small cubes. Season with salt, black pepper, smoked paprika, and Italian herbs.
- 3
Heat the oil in a skillet. Sauté the onion for 2–3 minutes, then add the mushrooms and cook for another 5–6 minutes until most of the moisture has evaporated.
- 4
Add the chicken fillet and sauté for 3–4 minutes, just until it changes color. Stir in the tomato paste and garlic, and heat for another 30 seconds.
- 5
Transfer the mixture into the baking dish.
- 6
Add the dry risoni and mix evenly.
- 7
Mix the Greek yogurt with 180 ml of hot broth until smooth and pour into the baking dish.
- 8
Tightly cover the baking dish with foil and bake for 40–60 minutes at 180°C.
- 9
Remove the foil and check the readiness of the risoni. If the pasta is still a bit hard, add 20–30 ml of hot water, stir, cover with foil again, and bake for another 5–10 minutes.
- 10
When the risoni becomes soft, sprinkle the dish with mozzarella and return it to the oven without foil for another 10 minutes at 190°C, until the cheese is completely melted and lightly browned.
After cooking, let the dish rest for 5 minutes — the sauce will become creamier, and the risoni will fully absorb the remaining moisture.
Nutrition per serving
Macronutrients
36% of calories
Helps build and repair muscle tissue.
36% of calories
Provides energy for your body and brain.
28% of calories
Supports hormone production and brain function.
Ingredient nutrition breakdown
| Ingredient | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Risotto Cheese, Risotto | 225 | 5g | 43g | 4g |
| Chicken Fillets | 190 | 36g | 2g | 2g |
| Шампиньоны свежие | 41 | 6g | 0g | 2g |
| цибуля | 16 | 0g | 4g | 0g |
| Garlic | 7 | 0g | 2g | 0g |
| Томатная паста | 16 | 1g | 3g | 0g |
| Greek Yogurt, 3% Fat | 36 | 2g | 3g | 2g |
| Mozzarella | 75 | 6g | 1g | 6g |
| Water | 0 | 0g | 0g | 0g |
| Olive oil | 44 | 0g | 0g | 5g |
| Salt | — | — | — | — |
| Black pepper | — | — | — | — |
| Smoked Paprika | — | — | — | — |
| Травы итальянские | — | — | — | — |
Nutrition and calorie figures are approximate. They are calculated from reference data for each ingredient and may differ depending on the specific products and brands you use, their fat content and ripeness, how you measure them, and the actual portion size.
Cook's notes
Use hot broth or boiling water — this ensures the pasta cooks evenly.
If the liquid is absorbed faster than the risoni cooks during baking, simply add 20–30 ml of hot broth.
Do not rush to increase the amount of liquid right away. Mushrooms and chicken fillet release their own juices during baking, which is usually sufficient.
Keep an eye on your oven. Cooking time may vary by 5–10 minutes depending on its power and the baking dish. Sprinkle with fresh parsley or green onions before serving.
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