Chicken cacciatore risotto

Serves: 4
Preparation Time: 20
Cooking Time: 30


500 ml (2 cups) Campbell’s Real Stock - Salt Reduced Chicken

400 g tomato passata

1 tbsp olive oil

100 g pancetta, chopped

1 brown onion, finely diced

2 garlic cloves, crushed

1 cup Arborio rice

¼ tsp dried chilli flakes

2 tsp rosemary, finely chopped

½ cup dry white wine

500 g chicken thigh fillets, trimmed, cubed

1/3 cup parmesan cheese, grated

¼ cup parsley, roughly chopped 


1. Place Campbell’s Real Stock and tomato passata in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low, simmer until needed.

2. Heat oil in a deep frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli flakes and rosemary. Cook stirring, for 1 minute. Add wine, bring to the boil, then add chicken. Stir to combine.

3. Add 1/3 cup stock mixture. Cook, stirring, or until stock mixture has been absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until all liquid is absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Served topped with cheese and parsley. 


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