OVEN-BAKED CHICKEN RISOTTO

Australian Women’s Weekly NZ - - PROMOTION -

SERVES 4

IN­GRE­DI­ENTS

1 ta­ble­spoon olive oil

1 medium onion, finely chopped

100g ba­con, sliced

500g chicken thigh fil­lets, thinly sliced

2 cloves gar­lic, crushed

1 tea­spoon lemon rind

1 ta­ble­spoon fresh rose­mary, finely chopped ½ tea­spoon dried chilli flakes (op­tional)

2 cups Ar­bo­rio rice

2 ta­ble­spoons tomato paste

1 litre (4 cups) Camp­bell’s Real Stock – Chicken grated parme­san, to serve

METHOD 1 Pre­heat oven to 180°C. Heat oil in a large, flame­proof, oven­proof dish over medium heat. Cook onion and ba­con for 2 min­utes. Add chicken and cook for 3-4 min­utes, then add gar­lic, lemon rind, rose­mary and chilli. Cook for a fur­ther 2 min­utes. 2 Add rice and cook, stir­ring, for 1 minute. Mix tomato paste and Camp­bell’s Real Stock in a jug, stir­ring to com­bine. Pour over rice. Bake, cov­ered, for 35 min­utes or un­til rice is just ten­der and liq­uid has al­most been ab­sorbed. 3 Stir through parme­san and serve.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.