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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