Chicken Cacciatore Risotto
Chicken Cacciatore Risotto
Ingredients
Main
- 3 cups Chicken stock
- 400g jar tomato pasta sauce
- 1 tbsp olive oil
- 6 slices (100g) pancetta, chopped
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/4 cups arborio rice
- 1/4 tsp dried chilli flakes
- 2 tsp finely chopped fresh rosemary leaves
- 1/2 cup dry white wine
- 4 (500g) chicken thigh fillets, trimmed, cubed
- 1/3 cup finely grated parmesan cheese
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves
Instructions
- 1
Place stock 3 cups Chicken stock and sauce 400g jar tomato pasta sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed.
- 2
Heat oil 1 tbsp olive oil in a saucepan over medium heat. Add pancetta 6 slices (100g) pancetta, chopped, onion 1 medium brown onion, finely chopped and garlic 2 garlic cloves, crushed. Cook, stirring, for 5 minutes or until onion has softened. Add rice 1 1/4 cups arborio rice, chilli 1/4 tsp dried chilli flakes and rosemary 2 tsp finely chopped fresh rosemary leaves. Cook, stirring, for 1 minute. Add wine 1/2 cup dry white wine. Bring to the boil. Add chicken 4 (500g) chicken thigh fillets, trimmed, cubed. Stir to combine.
5 min - 3
Add 1/3 cup stock mixture. Cook, stirring, or until stock mixture has been absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until all liquid has been absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Serve topped with cheese 1/3 cup finely grated parmesan cheese and parsley 1/4 cup roughly chopped fresh flat-leaf parsley leaves.