Chicken Risotto

Name: Chicken Risotto
Yield: Serves 4 servings
Cuisine: British
Ingredients: 1 tablespoon olive oil; 1 medium brown onion, chopped; 200 grams bacon, sliced; 400 grams chicken breast or thigh; 2 cups Arborio rice; 1/2 cup Parmesan, grated; To taste Black pepper; 500 grams Frozen mixed diced vegetables; 1 litre Chicken stock

Phoebe Buckingham @cook_16632665

This recipe is a recipe that me and my Ma made together. It is absolutely sumptuous, however I would love to try it with a wider variety of vegetables. I would love to put in some spinach and pumpkin next time.

Phoebe Buckingham @cook_16632665

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Ingredients

Serves 4 servings

1 tablespoonolive oil
1medium brown onion, chopped
200 gramsbacon, sliced
400 gramschicken breast or thigh
2 cupsArborio rice
1/2 cupParmesan, grated
To tasteBlack pepper
500 gramsFrozen mixed diced vegetables
1 litreChicken stock

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Steps

1

Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
2

In a medium pan, heat up the oil over medium heat. Cook onion and bacon for two minutes, stirring until soft, and then add chicken, sauté until chicken is lightly browned, approximately five minutes. Add rice and stir for one minute.
3

Transfer to a large flame-proof, oven-proof dish and add the chicken stock, and stir well to combine. Cover with tin foil and bake for fifteen minutes. Uncover and bake for another twenty five minutes, or until almost all of the stock is absorbed and the rice is tender.
4

Remove from heat and stir in Parmesan and pepper before serving.