Recipe: Chicken, bacon and mushroom risotto

Chicken bacon mushroom risotto - Ever-changing Life of a Mum

This is my very first recipe post since I have started my new blog – how exciting! I decided to kick off with one of my favourite dishes – risotto!

Now while risotto is one of my favourite dishes, it tends to be something I only eat when I head out to a restaurant for dinner. However, I have discovered it’s not that hard to make your own risotto at home.

I always thought it involve a long cooking process and a great deal of constant stirring at the stove. But this recipe is not only easy to pull together, it’s also extremely delicious!

Ingredients

2 cups Arborio rice
100g shortcut bacon
200g mushrooms, sliced
500g chicken breast, diced
5 cups chicken stock
1/2 onion
1 garlic clove, crushed
1/2 cup grated parmesan cheese
Handful of mixed herbs – parsley and basil. Fresh is best for flavour, but if not available use dried.
40g butter
1 tbs olive oil

Method

  1. Melt 20g butter and 1 tbs olive oil in pan, add onion and garlic and cook until onion is translucent
  2. Add bacon and chicken and cook through.
  3. Add rice and stir until it looks glassy.
  4. Gradually add chicken stock (cup by cup) ensuring stock is absorbed by rice each time before more is added. Continue stirring. Add mushrooms after 1st stock has been absorbed.
  5. Once all stock has been added and absorbed and your risotto looks moist and creamy, add parmesan cheese, 20g butter and herbs and stir through.
  6. Serve and enjoy!

 

24 thoughts on “Recipe: Chicken, bacon and mushroom risotto

  1. That looks so yummy Erika. I’m a big fan of risotto but only ever cook a microwave version at home (sounds wrong but it works surprisingly well!). Will have to give this one a go – you make it sound super easy.

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