Recipe

Oven-baked chicken risotto with lemon and rosemary

Chicken, garlic, lemon and rosemary flavour this beautiful baked risotto recipe

Apr 28, 2016 4:16am
  • 45 mins cooking
  • Serves 4
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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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