SW recipe: Chicken, bacon and mushroom risotto

EVERYDAY EASY
Serves 4
Free
Ready in 1 hour

Ingredients

1.5 litres chicken stock

Low-calorie cooking spray

1 onion, finely chopped

½ tsp dried thyme

200g white mushrooms, sliced

300g dried risotto rice

500g skinless and boneless chicken breasts or thighs, visible fat removed, cut into small chunks

6 smoked back bacon rashers, visible fat removed, chopped

Zest of ½ unwaxed lemon

10g fresh flat-leaf parsley, chopped, plus extra to serve

Mixed-leaf salad, to serve

Method

1 Pour the stock into a lidded saucepan and bring to the boil. Cover, then reduce the heat to low to keep hot. Meanwhile, spray a medium, lidded, non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onion, thyme and 2 tbsp water. Cover and cook for 10 minutes, or until the onion is softened but not browned.

2 Uncover the onion, add the mushrooms and increase the heat to medium-high. Cook for 10 minutes, or until the mushrooms are tender and all the liquid has evaporated. Reduce the heat to low, stir in the rice and add a ladleful of the stock. Bring to a simmer, stir until the stock has been absorbed, then add another ladleful. Continue like this for 20-25 minutes, stirring frequently, until the rice is creamy and tender, but still has a little bit of texture (you may not need all of the stock).

3 When the risotto has 10 minutes to go, spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the chicken and stir-fry for 6-7 minutes, or until lightly golden and cooked through. Add the bacon and cook for a further 2 minutes, or until cooked through.

4 Stir the chicken and bacon into the risotto with the lemon zest and parsley, then spoon into bowls. Scatter over the extra parsley, season to taste and serve with the salad.

 

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