Oven Baked Chicken & Broccoli Risotto

Ingredients

• 2 tbsp olive oil
• 17 oz chicken thigh fillets (cut into 3 cm pieces)
• 7 oz short cut bacon ( chopped)
• 1 large leek (trimmed and sliced)
• 3 cloves garlic, crushed
• 1 1/2 cups arborio rice
• 1 1/2 cups Mutti® Tomato Puree (Passata)
• 2 1/2 cups chicken stock
• 1 cup white wine
• 2 tsp fresh thyme leaves
• ground black pepper
• 14 oz large head of broccoli cut into florets (400 g)
• 2.5 oz drained marinated peppers
• 1 cup coarsely chopped fresh basil leaves, plus whole leaves to garnish
• 1/2 cup Parmigiano Reggiano cheese (finely grated, plus extra to serve)

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