CAM 004244 05 CRS WEBSITE STILLS_1600x1357px_v13CAM 004244 05 CRS WEBSITE STILLS_1600x1357px_v13 CAM 004244 05 CRS WEBSITE STILLS_1600x1357px_v13

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.