Chicken, pancetta and wild mushroom risotto

Name: Chicken, pancetta and wild mushroom risotto
Cuisine: British
Ingredients: 1 Onion - Finely Chopped; 2 Chicken Breasts - Cut in to chunks; 60 g Pancetta - Diced; 100 g Mixed Wild Mushrooms; 250 g Arborio Risotto Rice; 800 ml Chicken Stock; 1 tablespoon Olive Oil; 1 Garlic Clove - Crushed; 1 tablespoon Parmesan; 1 Large Glass White Wine

Lee Pethers @cook_12318458

Malmesbury

Chicken, pancetta and wild mushroom risotto

Lee Pethers @cook_12318458

Saved

Ingredients

1Onion - Finely Chopped
2Chicken Breasts - Cut in to chunks
60 gPancetta - Diced
100 gMixed Wild Mushrooms
250 gArborio Risotto Rice
800 mlChicken Stock
1 tablespoonOlive Oil
1Garlic Clove - Crushed
1 tablespoonParmesan
1Large Glass White Wine

Saved

Steps

1

Fry the garlic and onion on a low heat for up to 5 minutes.
2

Add pancetta and chicken - cook until chicken starts to brown.
3

Add mushrooms and risotto rice, stir for 2 mins.
4

Continue to add stock as the rice absorbs the liquid. Continue stirring every so often for the next 20 minutes.
5

Take a sip from the glass of wine, and pour the rest in to the risotto - continue to stir.
6

Dish up the risotto and sprinkle on some parmesan.