Chicken and vegetable baked risotto

This rissoto dish will have the family coming back for seconds.

• 2 tablespoons olive oil
• 4 chicken thigh fillets, cut into chunks
• 2 slices pancetta, cut into chunks
• 1 onion, chopped
• 1 zucchini, chopped
• 1 kumara, peeled and cubed
• 1 garlic clove, crushed
• 1 1/2 cups arborio rice
• 400g can diced tomatoes
• 3 teaspoons chicken powder stock
• Shaved parmesan

1. Step 1

   Preheat oven to moderate, 180C. Lightly grease a 3-litre ovenproof dish.

2. Step 2

   Heat 1 tablespoon olive oil in a large frying pan on high. Chop 4 chicken thigh fillets into chunks and chop 2 slices pancetta. Cook in 2 batches for 2-3 minutes, until browned. Transfer to prepared dish.

3. Step 3

   Sauté 1 chopped onion, 1 chopped zucchini, 1 peeled and cubed kumara and 1 crushed garlic clove in the same pan for 3-4 mins. Add to chicken.

4. Step 4

   Heat another tablespoon of oil in the same pan on medium. Add 1 1/2 cups Arborio rice, stirring to coat in the oil. Transfer to dish and stir in 400g can diced tomatoes and 3 teaspoons chicken stock powder.

5. Step 5

   Add enough boiling water to just cover the rice and bake for 40-45 mins, stirring every 10 mins. Add extra boiling water if required. Season to taste. Serve topped with shaved parmesan.