Oven Baked Chicken, Broccoli and Risotto
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
1h (COOK TIME: 1h)
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)
Tip: serve with green salad and crusty bread.
Share the ingredient list
Tip: serve with green salad and crusty bread.
Oven Baked Chicken, Broccoli and Risotto: Method
- Preheat oven to 350°F. 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.
- 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.
- Add Mutti® Tomato Puree (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 peppers 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 Parmigiano Reggiano cheese. Serve garnished with whole basil leaves and extra Parm.
