Chicken Cacciatore Risotto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 500 g skinless chicken thighs, trimmed, cubed
• 1/3 cup finely grated parmesan cheese
• 1/4 cup roughly chopped fresh flat leaf parsley

Recipe

• 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.