Chicken and Bacon Risotto

Chicken and Bacon Risotto

This is my simple chicken and bacon risotto recipe. Although it takes a bit of time to chop the veg, its actually so easy to make and my whole family just loves it! Its especially easy if you have a roast chicken dinner and you use the leftovers for the next day. This is the first time I have published a recipe so I hope you enjoy it and its easy to follow.

Risotto vegetables

You can even get the little ones to help you prep if it keeps them occupied for five minutes. I suppose it depends on how finely you want things chopped! I tend to lock myself away for 20 minutes because as sad as it sounds I find the chopping quite therapeutic and its all part of my self-care. Obvs I make sure my son is with my husband or sat in front of something ‘educational’ before I lock myself away, ha ha!

Finely chopped vegetables

 

 

The vegetables I use are carrots, mushrooms, a yellow pepper and half a stick of celery but you could use any vegetables you want and any meat, or even remove all the meat from the recipe and make it a vegetarian dish!

So enough with the natter here’s the recipe:

Chicken and Bacon Risotto

Chicken and Bacon Risotto

Ingredients

1 Large carrot

4 Large mushrooms

1/2 Stick of celery

1 Yellow Pepper

2 Bacon medallions

1 Pre-roasted chicken breast (cut into small squares)

1.5l of Vegetable or chicken stock

250g Risotto rice

Method

  1. Get the kettle on the boil and make up the vegetable or chicken stock
  2. Weigh out 250g risotto rice in a bowl and set aside
  3. Chop all the vegetables into very small pieces (depending on how chunky you want your risotto) and set aside
  4. Cut the bacon up in very small squares and add to a hot, deep frying pan to cook for 3-4 minutes. Only add oil if you feel you need to.
  5. Once the bacon is cooked through, add all of the vegetables at once and cook for another 3-4 minutes stirring every 30 seconds or so.
  6. Add the pre-chopped chicken and add the rice all in one go, stir thoroughly and cook for a further 2 minutes.
  7. Add the stock and stir
  8. Simmer without a lid for approx 20 minutes or until all the stock is absorbed. Stir occasionally so it doesn’t stick to the pan. There should be a little moisture left so the dish isn’t too dry and gloopy 🙂
  9. Serve – on its own or to make it go further with some nice rocket and crusty bread.

If you’re on Slimming World then this is completely syn free and you can enjoy as much as you like. This recipe is just enough for us, so two large adult servings and one generous child serving. Of course you could make it go further by adding a nice salad.

Taa daa! The finished risotto… my mouth is watering just typing this!

Chicken and Bacon Risotto

 

 

I really hope you enjoy this as much as we do and I’d love to hear how you got one and if you’d make it again. Leave your comments below.

Click here for a downloadable/printable recipe sheet

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Risotto vegetables Finely chopped vegetables Risotto vegetables, chicken and rice Chicken and Bacon Risotto

 

 

 

 

 

 

Bon Appetit!

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