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Oven-baked tomato and chicken risotto
Oven-baked tomato and chicken risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Simplify dinner with this flavorful baked chicken risotto that requires no stirring.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 100g bacon, sliced
  • 500g chicken thigh fillets, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp lemon zest
  • 20.00 ml finely chopped fresh rosemary
  • 1/2 tsp dried chilli flakes (optional)
  • 400.00 gm Arborio rice
  • 44.40 gm tomato paste
  • 1L (4 cups) chicken style liquid stock
  • Parmesan, to serve (optional)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Sauté onion and bacon for 2 minutes. Add chicken and cook for 3-4 minutes. Stir in garlic, lemon zest, rosemary and chilli (if using), and cook for an additional 2 minutes.
  • Stir in the rice and cook for 1 minute. Combine tomato paste and Massel chicken style liquid stock in a jug, then pour over the rice. Bake covered for 35 minutes, or until rice is almost cooked and liquid is absorbed. Add Parmesan to taste before serving, if desired.

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