Chicken and Bacon Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500 gm boneless, skinless Chicken Thighs or Breast, diced2 rashers bacon, dicedI tablespoon Olive Oil2 cups Arborio Rice2.5 - 3 litres of chicken stockabout 200 gms each of Onion - finely choppedCelery - finely choppedCarrots - finely choppedZucchini - dicedMushrooms - dicedCherry tomatoes - whole
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.
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.
Nutritional Info 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
Member Reviews