Chicken Cacciatore Risotto

• reduced-sodium chicken broth↗3 cups
• pasta sauce↗400 g
• olive oil↗1 tablespoon
• pancetta, chopped↗100 g
• brown onion, finely chopped↗1
• garlic cloves, crushed↗2
• arborio rice↗1 1⁄4 cups
• dried chili pepper flakes↗1⁄4 teaspoon
• finely chopped fresh rosemary leaves2 teaspoons
• dry white wine↗1⁄2 cup
• skinless chicken thighs, trimmed, cubed↗500 g
• finely grated parmesan cheese1⁄3 cup
• roughly chopped fresh flat leaf parsley1⁄4 cup

Step-by-step instructions

1. 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. 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. 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.