Oven baked chicken & broccoli risotto
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.
60 min (COOK TIME: 60 min)
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.
