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PREP 10 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

  • Spray cooking oil
  • 2 Medium onions, diced
  • 1 Large garlic clove, diced
  • 125 g Chestnut mushrooms, chopped
  • 2 Large chicken breasts, chopped
  • 6 Rashers smoked streaky bacon, chopped
  • 250 g Arborio rice
  • 2 Chicken stock cubes
  • 200 g Frozen peas
  • Salt and pepper to season
  • 4 tsps Parmesan
Chicken, Bacon and Mushroom Risotto

Chicken, Bacon and Mushroom Risotto

You just cannot beat a good old chicken and mushroom risotto!

  1. Heat the oil in a frying pan and add the onion and garlic. Cook over a medium heat for about 4-5mins, until soft.
  2. Add the chicken, bacon and mushrooms and continue to cook over a medium heat for a further 4-5 mins, or until the chicken is cooked.
  3. Add the rice to the pan, and stir well to coat it in the oil. Add the stock cubes to a separate pan and pour in boiling water, per packet instructions. Then add a ladle of stock to the risotto rice and simmer and stir occasionally until the water is almost absorbed and then repeat, ladle by ladle until the rice is almost cooked. As a guide, we used about 600 ml of boiling water in total.
  4. Add the peas to the pan and cook for 3-5mins, until they are tender. Check that the rice is cooked and if it still has too much 'bite', leave it to cook for a little longer. It should take about 15-20mins.
  5. Season to taste just before serving and sprinkle parmesan over.
Chicken, Bacon and Mushroom Risotto

Chicken, Bacon and Mushroom Risotto

You just cannot beat a good old chicken and mushroom risotto!

PREP 10 minutes
TOTAL 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • Spray cooking oil
  • 2 Medium onions, diced
  • 1 Large garlic clove, diced
  • 125 g Chestnut mushrooms, chopped
  • 2 Large chicken breasts, chopped
  • 6 Rashers smoked streaky bacon, chopped
  • 250 g Arborio rice
  • 2 Chicken stock cubes
  • 200 g Frozen peas
  • Salt and pepper to season
  • 4 tsps Parmesan
  1. Heat the oil in a frying pan and add the onion and garlic. Cook over a medium heat for about 4-5mins, until soft.
  2. Add the chicken, bacon and mushrooms and continue to cook over a medium heat for a further 4-5 mins, or until the chicken is cooked.
  3. Add the rice to the pan, and stir well to coat it in the oil. Add the stock cubes to a separate pan and pour in boiling water, per packet instructions. Then add a ladle of stock to the risotto rice and simmer and stir occasionally until the water is almost absorbed and then repeat, ladle by ladle until the rice is almost cooked. As a guide, we used about 600 ml of boiling water in total.
  4. Add the peas to the pan and cook for 3-5mins, until they are tender. Check that the rice is cooked and if it still has too much 'bite', leave it to cook for a little longer. It should take about 15-20mins.
  5. Season to taste just before serving and sprinkle parmesan over.