Chicken Cacciatore Risotto - cooking recipe

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

Preparation

Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed.
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.
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.