Name: Easy Chicken and Tomatoes Oven Risotto
Prep time: 10 min
Cook time: 30 min
Yield: Makes 4
Cuisine: Italian
Ingredients: 1 onion, diced; 100g spicy chorizo sausage, chopped; 300g chicken thigh fillets, cut into 1cm pieces; 1 tbsp olive oil; 420g can Wattie's Condensed Tomato Soup; 400g can Wattie's Tomatoes Basil; ½ cup chicken stock; 1 tsp Gregg's Rubbed Oregano; Shaved parmesan cheese to serve

This creamy, one pot, oven baked risotto is the perfect weeknight meal. Just 10 minutes prep and the oven does the rest!

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Makes 4

Prep Time 10 minutes

Cook Time 25-30 minutes

Easy

Ingredients

1 onion, diced

100g spicy chorizo sausage, chopped

300g chicken thigh fillets, cut into 1cm pieces

1 tbsp olive oil

420g can Wattie's Condensed Tomato Soup

400g can Wattie's Tomatoes Basil

½ cup chicken stock

1 tsp Gregg's Rubbed Oregano

Shaved parmesan cheese to serve

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat the oven to 180°C fan bake. Heat a dash of oil in a casserole dish over medium high heat. Add onion and chorizo and cook until onion is soft. Add chicken and continue stir frying until the chicken colours.

Step 2

Pour over Wattie's Condensed Tomato Soup, Wattie's Tomatoes Basil and chicken stock. Add Gregg's Rubbed Oregano. Stir while bringing to the boil. Remove from the heat. Cover and transfer to the oven. Cook for 25 - 30 minutes.

Step 3

Remove from the oven and stir. There will still be some liquid which will absorb into the rice on standing. Rice should be cooked but still be firm to the bite.

Step 4

Garnish with chopped parsley. Serve with parmesan cheese and black pepper. Accompany with your favourite steamed green vegetables or a crisp green salad on the side.