Chicken Cacciatore Risotto

Total Time
Prep 20 mins
Cook 30 mins

Recipe of the day from Taste

Ingredients Nutrition


  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. 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. 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.
Most Helpful

5 5

YUM! We all loved this! The flavours were amazing, and my kids have already asked me when I'm going to make it again! My only changes were to use bacon instead of pancetta, and chicken breast instead of thighs, as that was all I could buy. Thanks for sharing! [Made for Aus/NZ recipe swap]