![CAM 004244 05 CRS WEBSITE STILLS_1600x1357px_v13](https://www.campbellsanz.com/wp-content/uploads/2021/04/CAM-004244-05-CRS-WEBSITE-STILLS_1600x1357px_v13-1600x550.jpg)
Oven-baked Quick Chicken, Basil & Tomato Risotto Recipe
- Serves 4-5
- Preparation Time 10MINS
- Cook Time 25MINS
2 tbsp olive oil
500g chicken thigh fillets, cubed
2 cups arborio rice
400g Tomato medley
1L (4 cups) Campbell’s Real Stock Chicken
1/2 cup shredded basil leaves, plus extra leaves to serve
2/3 cup grated parmesan
STEP 1 Preheat oven to 220°C/200°C fan forced.
STEP 2 Heat oil in a large frying pan. Cook chicken for 3-4 mins until browned.
STEP 3 Add rice and cook, stirring until coated. Stir through tomatoes. Add Campbell’s Real Stock and bring it to the boil. Cover and bake for 20-25 mins or until the rice is tender. Remove from the oven, stir through basil and parmesan.
STEP 4 Serve topped with extra basil leaves and parmesan.