Chicken, Bacon and Leek Risotto

Nutrition per serve

Ingredients

• 80g leek
• 50g parmesan
• 300g chicken breast fillet
• 1pcs diced bacon
• 150g arborio rice
• 10g pepper and garlic seasoning
• 50g baby spinach leaves
• 20g butter
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Halve the leek lengthwise and thinly slice the pale stem, discarding any dark green stem. Finely grate the parmesan. Cut the chicken into bite-size chunks.
2. Step 2 — Start risotto
   Melt 20g butter in a medium deep frypan over medium-high heat. Cook the bacon and leek, stirring, for 3-4 mins until the leek is softened. Add the rice and 3 tsp pepper and garlic seasoning (see Kitchen notes) and cook, stirring, for 1-2 mins until the grains are well coated.
3. Step 3 — Brown chicken
   Stir in 560ml (2¼ cups) water to the rice mixture, reduce the heat to low and cook, covered, for 18 mins or until most of the liquid is absorbed and the rice is almost tender. Meanwhile, heat 3 tsp olive oil in a medium frypan over high heat. Cook the chicken, stirring regularly, for 2-3 mins until browned.
4. Step 4 — Finish risotto
   Stir the chicken and any resting juices into the risotto and cook, covered, for a further 2 mins or until the chicken is cooked through and the rice is tender. Stir in the spinach and half the parmesan. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the risotto among bowls (see Kitchen notes) and scatter over the remaining parmesan. Enjoy!
6. Step 6 — Kitchen notes
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.

Allergens

Milch, Gluten, Sesamsamen, Sojabohnen, Sulfit, Wheat