Name: Oven-baked chicken risotto with lemon and rosemary
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Oven-baked chicken risotto; 1 tablespoon olive oil; 1 medium onion, finely chopped; 100 gram bacon, sliced; 500 chicken thigh fillets, thinly sliced; 2 clove garlic, crushed; 1 teaspoon lemon rind; 1 tablespoon fresh rosemary, finely chopped; 1/2 teaspoon dried chilli flakes (optional); 2 cup Arborio rice; 2 tablespoon tomato paste; 1 litre (4 cups) Campbell’s Real Stock – Chicken; To serve; parmesan, finely grated

Ingredients

Oven-baked chicken risotto

1 tablespoon olive oil

1 medium onion, finely chopped

100 gram bacon, sliced

500 chicken thigh fillets, thinly sliced

2 clove garlic, crushed

1 teaspoon lemon rind

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon dried chilli flakes (optional)

2 cup Arborio rice

2 tablespoon tomato paste

1 litre (4 cups) Campbell’s Real Stock – Chicken

To serve

parmesan, finely grated

Method

Oven-baked chicken risotto

1.Preheat oven to 180°C. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 mins.

2.Add chicken and cook for 3-4 mins. Add garlic, lemon rind, rosemary (and chilli if desired) and cook for a further 2 mins.

3.Add rice, cook, stirring for 1 minute. Mix tomato paste and Campbell’s Real Stock in a jug and stir well to combine.

4.Pour over rice. Bake covered, for 35 mins or until rice is just tender and liquid has almost been absorbed.

5.Stir through parmesan if desired.

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Ingredients

Method

Oven-baked chicken risotto

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