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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 582.7
  • Total Fat: 13.4 g
  • Cholesterol: 86.3 mg
  • Sodium: 853.4 mg
  • Total Carbs: 77.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 35.1 g

View full nutritional breakdown of Chicken and Bacon Risotto calories by ingredient
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Chicken and Bacon Risotto

Submitted by: AMETHYST73

Introduction

The key to risotto is cook meat or chicken first and put it to one side so it doesn't over cook (same as stir-fry). Add anything you like to the basic rice, just onions, olive and rice are compulsory - the rest is up to you! The key to risotto is cook meat or chicken first and put it to one side so it doesn't over cook (same as stir-fry). Add anything you like to the basic rice, just onions, olive and rice are compulsory - the rest is up to you!
Number of Servings: 6

Ingredients

    500 gm boneless, skinless Chicken Thighs or Breast, diced
    2 rashers bacon, diced

    I tablespoon Olive Oil
    2 cups Arborio Rice
    2.5 - 3 litres of chicken stock

    about 200 gms each of
    Onion - finely chopped
    Celery - finely chopped
    Carrots - finely chopped
    Zucchini - diced
    Mushrooms - diced
    Cherry tomatoes - whole

Directions

In a large, heavy bottom non-stick pan, fry the bacon to release the fat from it, then fry the chicken and mushrooms. Put aside.
Add oil to pan, fry onion, celery and carrot over low heat until onion is tranparent. Add rice and fry , stirring, for 2 minutes until coated with oil and slightly transparant looking. Add more oil if need be (go easy though!!)
(naughtier version can add a glass of white wine at this point but I don't bother and I don't think it makes too much difference)
Heat chicken stock up in another pan. Get yourself a nice big ladle and a drink because you're gonna be there a while.
Add the hot stock to the rice mixture a cupful at a time, stirring constantly. As each cupful is absorbed into the rice, add the next.
This will take anywhere between 20 and 30 minutes until the rice is cooked. How do you know? Taste it! It shouldn't be crunchy or chewy in the middle but, like pasta, you don't want it too far past that chewy point so be vigilant.
Once your rice has transformed into risotto, put the rest of the vegies in, add the chicken etc back in too, turn the heat right down, pop the lid on and leave it for 5 - 10 minutes or so - set the table, pour the wine, light the candles, that sort of thing.
Add a good bit of salt and pepper, give it a good sitr to get all the vegies etc mixed in properly and voila! Yummy!

Number of Servings: 6

Recipe submitted by SparkPeople user AMETHYST73.






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