Oven-baked chicken risotto with lemon and rosemary

Ingredients

• Oven-baked chicken risotto
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 100 grams bacon, sliced
• 500 chicken thigh fillets, thinly sliced
• 2 cloves garlic, crushed
• 1 teaspoon lemon rind
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon dried chilli flakes (optional)
• 2 cups Arborio rice
• 2 tablespoons tomato paste
• 1 litre (4 cups) Campbell’s Real Stock – Chicken
• To serve
• parmesan, finely grated