Manu's Oven Baked Chicken Risotto

Serves: 4
Preparation Time: 8
Cooking Time: 40


  • 1 tbs olive oil
  • 1 medium onion, finely chopped
  • 100g bacon, sliced
  • 500g chicken thigh fillets, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp lemon rind
  • 1 tbs finely chopped fresh rosemary
  • ½ tsp dried chilli flakes (optional)
  • 2 cups Arborio rice
  • 2 tbs tomato paste
  • 1L (4 cups) Campbell’s Real Stock – Chicken
  • Parmesan to serve


  1. Preheat oven to 180°C. heat oil 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, lemon rind, rosemary (and chilli if desired) and cook for a further 2 mins.

  2. Add rice, cook, stirring for 1 minute. Mix tomato paste and Campbell’s Real 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 if desired.


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