Oven-baked tomato and chicken risotto

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.