Broccoli risotto with oven baked chicken

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.

cooking sketch 1h (COOK TIME: 1h)


  • 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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Broccoli risotto with oven baked chicken: Method

  1. 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.
  2. 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.
  3. 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 broccoli risotto garnished with whole basil leaves and extra Parmesan.

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