Chicken Risotto with Mushroom and Bacon

Chicken Risotto with Mushroom and Bacon
Ingredients

  • Approx. 500gms of Chicken (Chicken Breast is best) Diced and cooked
  • 2 tablespoons of olive oil
  • 30 gms of butter
  • 1 large onion chopped
  • 1 clove garlic
  • 400gms Bacon Bits
  • 2 cups of Aberio rice
  • 3 cups of Chicken Stock
  • 1/4 cups white wine
  • 1/4 cup water
  • 2 cups of mushrooms sliced
  • 1/3 cup parmeson cheese

Method
Heat oil and butter in a large saucepan. Add garlic, brown onion and bacon. Add rice cook until brown approx. 5 mins. Stir frequently.
Add liquid ingredients and bring to the boil. Reduce heat and let simmer for 15 minutes uncovered or until liquid is absorbed, and the rice is cooked. Add cooked chicken while mixture is simmering. Stir frequently.
Adjust consistency with stock or water, if necessary.

This receipe is good to double and keep siled in an air tight container for a couple of days in the fridge. Great at reheating in the microwave for lunch the next day

Before serving, stir in most of the parmeson cheese and pepper, Use some parmeson as garnish. Serve immediately.
This receipe is good to double and keep siled in an air tight container for a couple of days in the fridge. Great at reheating in the microwave for lunch the next day

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