Oven baked chicken and broccoli risotto| Mutti Recipe
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
1h (COOK TIME: 1h)
Ingredients
-
2
tablespoons
olive oil
-
500
g
chicken thigh fillets, cut into 3 cm pieces
-
200
g
shortcut bacon, chopped
-
1
large leek, trimmed and sliced
-
3
cloves
garlic, crushed
-
1 1/2
cups
Arborio rice
-
1 1/2
cups
Mutti ‘Passata’ Tomato Puree
-
2 1/2
cups
chicken stock
-
1
cup
white wine
-
2
teaspoons
fresh thyme leaves
-
ground black pepper
-
large head of broccoli cut into florets
(400 g)
-
75
g
drained marinated chargrilled capsicum strips
-
1
cup
coarsely chopped fresh basil leaves, plus whole leaves to garnish
-
1/2
cup
finely grated Parmesan cheese, plus extra to serve
Tip:
serve with green salad and crusty bread.
Share the ingredient list
Tip:
serve with green salad and crusty bread.
Oven baked chicken and broccoli risotto| Mutti Recipe: Method
- Preheat oven to 180°C. Heat 1 tablespoon of oil in a large flameproof casserole dish over a high heat. Add chicken and cook, stirring until brown. Remove chicken from casserole dish and set aside.
- Add remaining tablespoon of oil to casserole dish. Reduce heat to medium. Add bacon and leek and cook, stirring occasionally for 5 minutes. Add garlic and rice and cook, stirring for 2 minutes longer.
- Add passata, stock, wine, thyme and pepper. Stir to combine. Bring to the boil. Cover and bake 15 minutes. Remove from oven and stir, then add broccoli and capsicum and stir to combine. Cover and bake 15 minutes longer. Remove from oven. Stir and cover. Allow to sit for 5 minutes, then stir in chopped basil and Parmesan. Serve garnished with whole basil leaves and extra Parmesan.
