Oven-baked tomato and chicken risotto

Name: Oven-baked tomato and chicken risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 brown onion, finely chopped; 100g bacon, sliced; 500g chicken thigh fillets, thinly sliced; 2 garlic cloves, crushed; 1 tsp lemon zest; 1 tbsp finely chopped fresh rosemary; 1/2 tsp dried chilli flakes (optional); 2 cups Arborio rice; 2 tbsp tomato paste; 1L (4 cups) Massel chicken style liquid stock; Parmesan, to serve (optional)