Easy Baked Italian Chicken Risoni
with Silverbeet & Parmesan
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
This weeknight wonder is perfect for when you arrive home tired and hangry! The rice-shaped risoni pasta and juicy chicken thigh work their magic with the sweet and earthy carrot, Italian herbs and umami-rich stock in the oven - leaving you to do very little. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Ingredients
1
carrot
1 bag
silverbeet
1 stalk
celery
1 packet
chicken thigh
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 sachet
vegetable stock powder
½ sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1.5 cup
boiling water
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Roughly chop carrot. • Place carrot in a baking dish. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until just tender, 15-18 minutes (it will finish cooking in step 3!).
• Meanwhile, thinly slice celery. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and celery, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.
• When the carrot is just tender, transfer chicken mixture, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and vegetable stock powder to the baking dish. Stir to combine. Cover with foil. Bake until risoni is tender and chicken is cooked through (when no longer pink inside), 20-25 minutes. • When the risoni has 5 minutes remaining, roughly chop silverbeet. Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. Cook silverbeet until softened, 2-3 minutes. Remove from heat. • When the risoni is ready, stir through the butter and cooked silverbeet. If needed, add a splash of water to loosen the risoni.
• Divide baked Italian chicken risoni between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish rich and full of Italian flavour, with garlic, tomato, and stock coming through strongly. Some found it too salty or the tomato paste overwhelming, while others felt it was a touch bland.
- Ease of prep: Generally straightforward and easy to put together, though several reviewers noted the actual cook time ran longer than the recipe suggested.
- Suggestions: Several reviewers found the garlic and herb seasoning overpowering and suggest using half the tomato paste or seasoning to taste. Adding fresh chilli, a squeeze of lemon juice, kidney beans, or chorizo were popular ways to boost depth and texture. One reviewer found that reducing the oven temperature to around 150°C fan-forced helped prevent the risoni from sticking and drying out.
- Leftovers: Many reviewers enjoyed this dish the next day, with several noting leftovers reheated well for lunch.
- Portions: Opinions were mixed — some found the serving size generous with plenty left over, while others felt the dish needed more chicken or silverbeet for a satisfying meal.
- Silverbeet: A number of reviewers found the silverbeet quite strong or bitter, and suggested baby spinach as a milder alternative; some recommended chopping it more finely or removing the thick stems before wilting.
