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Chicken & bacon risotto

Chicken and bacon risotto

10
Points®
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy

Ingredients

Shortcut bacon

112 g, (buy 125g), fat trimmed, coarsley chopped

Eschalot(s)

2 whole, thinly sliced

Garlic

2 clove(s), crushed

Arborio rice

1 cup(s), (200g)

Chicken stock

3½ cup(s), hot, (875ml)

Cooked skinless chicken breast

320 g, shredded

Grated parmesan cheese

¼ cup(s), (20g)

Fresh flat-leaf parsley

2 tbs, finely chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook bacon, stirring, for 4-5 minutes or until golden. Transfer to a plate. Lightly spray pan again with oil. Cook eschalots, stirring, for 6-8 minutes or until softened. Add garlic and cook for a further 1 minute.
  2. Stir in rice and cook for 2 minutes. Add stock, one ladleful at a time, stirring continuously, adding the next ladleful after all liquid has been absorbed from previous one. This should take about 25-30 minutes.
  3. Stir in chicken, bacon and most of the parmesan and parsley. Season with salt and pepper. Serve sprinkled with remaining parmesan and parsley.

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