Baked Chicken Risotto

Name: Baked Chicken Risotto
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 2 Tablespoons Butter; 1 Onion finely chopped; 100 Grams Bacon; 500 Grams Chicken thigh fillet finely sliced; 2 cloves Garlic crushed; 1 Tablespoon rosemary Finely chopped fresh; 1/2 Teaspoon red chilli Dried flakes; 2 Cups Arborio rice; 2 Tablespoons tomato paste; 4 Cups Chicken stock; 1/2 Cup Parmesan cheese grated

Reshma Venugopal @cook_7802974

Brisbane, Queensland, Australia

Superb ezi and tasty dinner in a jiffy. .Recipe adapted from here : http://www.campbellskitchen.com.au/Recipes/Oven-baked-tomato-and-chicken-risotto/?gclid=CNXYp7D3pb4CFUZvvAodjx8Adg

Reshma Venugopal @cook_7802974

Brisbane, Queensland, Australia

Superb ezi and tasty dinner in a jiffy. .Recipe adapted from here : http://www.campbellskitchen.com.au/Recipes/Oven-baked-tomato-and-chicken-risotto/?gclid=CNXYp7D3pb4CFUZvvAodjx8Adg

Saved

Ingredients

45 mins

4-serving

2 TablespoonsButter
1Onion finely chopped
100 GramsBacon
500 GramsChicken thigh fillet finely sliced
2 clovesGarlic crushed
1 Tablespoonrosemary Finely chopped fresh
1/2 Teaspoonred chilli Dried flakes
2 CupsArborio rice
2 Tablespoonstomato paste
4 CupsChicken stock
1/2 CupParmesan cheese grated

Saved

Steps

45 mins

1

Preheat oven to 180°C. heat butter in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 mins. Add chicken and cook for 3-4 mins. Add garlic, rosemary and chilli and cook for a further 2 mins.
2

Add rice, cook, stirring for 1 minute. Mix tomato paste and chicken Stock in a jug and stir well to combine. Pour over rice. Bake covered, for 35 mins or until rice is just tender and liquid has almost been absorbed.
3

Stir through Parmesan