Creamy Chicken and Bacon Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1bunch thyme
• 1pcs zucchini
• 50g parmesan
• 300g free-range chicken thigh fillets
• 1pcs chicken-style stock cubes
• 150g peas
• 90g diced bacon
• 150g arborio rice
• 600ml boiling water
• 23ml olive oil
• 20g butter

Method

1. Step 1 — Start prep
   Bring a small saucepan of water to the boil for the peas. Finely chop the onion. Crush or finely chop the garlic. Finely chop the thyme leaves, discarding the tough stems. Quarter the zucchini lengthwise, then thinly slice. Finely grate the parmesan.
2. Step 2 — Finish prep
   Thinly slice the chicken into strips and season with salt and pepper. Crumble the stock cubes into a heatproof jug, add 600ml boiling water and stir to dissolve. Add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain.
3. Step 3 — Cook chicken
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring regularly, for 2 mins or until golden. Remove with a slotted spoon, leaving any flavoured oil in the pan.
4. Step 4 — Cook onion mixture
   Reduce the heat to medium. Heat 2 tsp olive oil in the frypan, add the onion and bacon, season with a pinch of salt and cook, stirring occasionally, for 4-5 mins until the onion is softened and bacon is crisp. Add the garlic and thyme and cook, stirring, for 1 min or until fragrant.
5. Step 5 — Cook risotto
   Add the rice to the onion mixture and cook, stirring, for 1-2 mins until the grains are well coated. Return the chicken and any resting juices to the pan. Add the stock, reduce the heat to low and cook, covered, for 10 mins. Stir in the zucchini and peas and cook, stirring occasionally, for a further 5 mins or until the stock is absorbed and the vegetables are tender.
6. Step 6 — Get ready to serve
   Stir three-quarters of the parmesan and 20g butter into the risotto. Turn off the heat and stand for 5 mins. Stir well until creamy, taste, then season with salt and pepper. Divide the risotto among bowls. Scatter with the remaining parmesan to serve.

Allergens

Milk