Quick Oven Baked Chicken Risotto

Servings:4
Dish Type:Rice & risottos
Cooking Time:25min
Preparation Time:10min

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Campbells Product used

Chicken - 1 Litre

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Ingredients

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

Preparation

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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