Chicken Cacciatore Risotto

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Recipe of the day from taste

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Steps

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Place stock and sauce in a saucepan.

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Cover and bring to the boil over high heat.

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Reduce heat to low.

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Simmer until needed.

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Heat oil in a saucepan over medium heat.

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Add pancetta , onion and garlic.

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Cook , stirring , for 5 minutes or until onion has softened.

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Add rice , chilli and rosemary.

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Cook , stirring , for 1 minute.

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Add wine.

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Bring to the boil.

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Add chicken.

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Stir to combine.

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Add 1 / 3 cup stock mixture.

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Cook , stirring , or until stock mixture has been absorbed.

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Repeat with remaining stock mixture , 1 / 3 cup at a time , until all liquid has been absorbed and rice is tender and creamy.

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Remove from heat.

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Season with salt and pepper.

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Serve topped with cheese and parsley.

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Ingredients

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reduced-sodium chicken broth, pasta sauce, olive oil, pancetta, brown onion, garlic cloves, arborio rice, dried chili pepper flakes, fresh rosemary leaves, dry white wine, skinless chicken thighs, parmesan cheese, flat leaf parsley