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Quick Oven Baked Chicken Risotto Recipe

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 25MINS

2 tbsp olive oil

500g chicken thigh fillets, cubed

2 cups arborio rice

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. 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.

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