Broccoli risotto with oven baked chicken

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

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