Oven Baked Chicken Risotto Recipe
- Serves 4
- Preparation Time 08MINS
- Cook Time 40MINS
1 tbs olive oil
1 medium onion, finely chopped
100g bacon, sliced
500g chicken thigh fillets, thinly sliced
2 cloves garlic, crushed
1 tsp lemon rind
1 tbs finely chopped fresh rosemary
tsp dried chilli flakes (optional)
2 cups Arborio rice
2 tbs tomato paste
1L (4 cups) Campbells Real Stock Chicken
STEP 1 Preheat oven to 180C. heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 mins. Add chicken and cook for 3-4 mins. Add garlic, lemon rind, rosemary (and chilli if desired) and cook for a further 2 mins.
STEP 2 Add rice, cook, stirring for 1 minute. Mix tomato paste and Campbells Real Stock in a jug and stir well to combine. Pour over rice. Bake covered, for 35 mins or until rice is just tender and liquid has almost been absorbed.
STEP 3 Stir through parmesan if desired.
