Oven baked chicken risotto

This is a simple quick

delicious risotto full of flavour.

1 tablespoon olive oil
1 medium onion finely chopped
100g bacon sliced
500g thigh fillets, thinly sliced
2 cloves garlic, crushed
1 teaspoon lemon rind
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried chilli flakes (optional)
2 cups arborio rice
2 tablespoons tomato paste
1 litre (4 cups) campbells real chicken stock
parmesan to serve

Preheat oven to 180c

Heat oil in a large flameproof, ovenproof dish over medium heat.

Cook onion and bacon for 2 minutes, add chicken and cook for 3-4 minutes.

Add garlic, lemon rind, rosemary (and chilli if desired) and cook for a further 2 minutes.

Add rice then cook, stirring for 1 minute.

Mix tomato paste and stock in a jug and stir well to combine.

Pour over rice, bake uncovered for 35 minutes or until rice is just tender and liquid has almost been absorbed.

Stir through parmesan if desired.