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Chicken cacciatore risotto

Serves: 4 people
Prep time:



  • 500 ml (2 cups) Campbell’s Real Stock - Salt Reduced Chicken
  • 400 g tomato passata
  • 1 tbs olive oil
  • 100 g pancetta, chopped
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 1 cup Arborio rice
  • ¼ tsp dried chilli flakes
  • 2 tsp rosemary, finely chopped
  • ½ cup dry white wine
  • 500 g chicken thigh fillets, trimmed, cubed
  • 1/3 cup parmesan cheese, grated
  • ¼ cup parsley, roughly chopped


  1. Place Campbell’s Real Stock and tomato passata in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low, simmer until needed.
  2. Heat oil in a deep frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli flakes 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 is absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Served topped with cheese and parsley.