
Broccoli risotto with oven baked chicken
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
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 to make this broccoli risotto even more tasty.
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Tip: serve with green salad and crusty bread to make this broccoli risotto even more tasty.