CHICKEN, BACON AND MUSHROOM RISOTTO Time: Cook 27 minutes | Serves: 4 Ingredients: • 1 tbsp olive oil • 4 mushrooms, thinly sliced • 1 spring onion, thinly sliced • 1 chicken breast, cut into pieces • 3 bacon rashers, diced • 1 clove garlic, finely chopped • 1 cup arborio rice • 30g butter • 750 ml chicken stock • 1 cup of full cream • 2 tbsp of parmesan cheese • Chopped chives and toasted pine nuts, to serve Method: 1. In a large saucepan, heat the olive oil and saute the mushrooms and spring onion for 1 minute. Remove from the pan and set aside. 2. Add the chicken, bacon and garlic to the pan and then for just 3-4 minutes until slightly coloured. Remove from the pan and set aside. 3. Add the rice and butter to the pan and toss to combine. Toast the rice for 1-2 minutes. Add the chicken mixture and half of the chicken stock. 4. When the rice has absorbed the stock, add another cup and continue to simmer for another 20 minutes until the rice is tender. 5. Stir in the mushroom mixture, cream and parmesan, and heat for another 5 minutes. 6. Serve hot, with chives and toasted pine nuts.
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