Chicken & bacon risotto
Calorie controlled cooking spray
Bacon medallions, raw
8 rasher(s), smoked
Arborio rice, dry
Chicken stock cube(s)
3 tablespoons, grated
Chicken breast, skinless, grilled
2 individual, medium
- Mist a large nonstick pan with cooking spray and put over a medium heat. Add the bacon and cook for 4-5 minutes, stirring, until golden, then transfer to a plate. Mist the pan with additional cooking spray and cook the shallots for 6-8 minutes. Add the garlic and cook for another 1 minute.
- Stir in the rice and cook for 2 minutes, then add 1 litre hot chicken stock a ladleful at a time, adding a final ladleful after all the liquid has been absorbed. This should take about 25-30 minutes.
- Stir in most of the Parmesan and parsley, along with the bacon and chicken. Season to taste and serve with the remaining Parmesan and parsley scattered over.