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oven-baked tomato and chicken risotto

4.5

(4)

www.taste.com.au
Your Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $10.07 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 180C/160C fan forced. Heat the oil in a large flameproof, ovenproof dish over medium heat. Cook the onion and bacon for 2 minutes. Add the chicken and cook,stirring,for3-4minutes. Add garlic, lemon zest, rosemary and chilli, if using, and cook for a further 2 minutes.

Step 2

Add the rice and cook, stirring, for 1 minute. Mix the tomato paste and Massel chicken style liquid stock in a jug. Pour over rice. Bake, covered, for 35 minutes or until rice is just tender and liquid has almost been absorbed. Stir through parmesan, if desired.

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