elliottfamily.me From Scratch

Recipe

Chicken and Bacon Risotto

Chicken, prosciutto and pea risotto, finished with parmesan.

Makes 7 portions

You'll need

  • 250 g arborio rice
  • 400 g chicken breast, diced
  • 2 cloves garlic
  • 4 shallots, diced
  • 100 g prosciutto, diced
  • 750 ml chicken stock
  • 120 g parmesan, grated
  • 15 ml coconut oil
  • 100 g peas, frozen
  • salt, to taste

Equipment

  • large pan

Method

  1. Heat half the oil in a pan, add the prosciutto and cook for a few minutes.
  2. Add the chicken and cook for another couple of minutes.
  3. Remove from the pan. Add the remaining oil, the shallots and garlic, and sauté until soft.
  4. Add the rice and stir until translucent.
  5. Add 2 cups of stock and stir until almost absorbed.
  6. Add the frozen peas.
  7. Add another cup of stock and keep stirring until almost absorbed.
  8. Add the remaining stock and check the rice. Add more water if needed.
  9. Return the chicken and prosciutto to the pan and stir as the rice finishes, making sure the chicken is cooked through.
  10. Divide into 7 portions and sprinkle with parmesan to serve.

Originally from Kitty Blomfield.