Chicken Cacciatore Risotto |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe of the day from Taste Ingredients:
3 cups reduced-sodium chicken broth |
400 g pasta sauce |
1 tablespoon olive oil |
100 g pancetta, chopped |
1 medium brown onion, finely chopped |
2 garlic cloves, crushed |
1 1/4 cups arborio rice |
1/4 teaspoon dried chili pepper flakes |
2 teaspoons finely chopped fresh rosemary leaves |
1/2 cup dry white wine |
500 g skinless chicken thighs, trimmed, cubed |
1/3 cup finely grated parmesan cheese |
1/4 cup roughly chopped fresh flat leaf parsley |
Directions:
1. Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed.
2. Heat oil in a saucepan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli and rosemary. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add chicken. Stir to combine.
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 and parsley.
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