OVEN-BAKED CHICKEN RISOTTO

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.