Creamy Chicken, Bacon & Mushroom Risotto

Creamy Chicken, Bacon & Mushroom Rissoto

This easy Creamy Chicken, Bacon & Mushroom Risotto recipe will serve two, and leave a bit left over for lunch!


To make 1 serving

  • Frozen Chicken Chunks 400 g
  • Packet of bacon diced with the fat cut off
  • Mushrooms 400 g
  • Rissoto Rice 300 g
  • Philladelphia cheese 100 g
  • Chicken Stock 900 ml

How to make Chicken, Bacon & Mushroom Risotto:

  1. Place a large pan on a high heat and spray with fry light. Cook the chicken for approx 5 minutes, tossing often so it doesn’t stick / burn.
  2. Turn heat down to medium, add bacon and chopped mushrooms. Cook for a further 5 minutes.
  3. Add rice, stir very well and cook for another 2 minutes.
  4. Add a little stock and stir. Keep Stirring. Add a bit more stock, and keep stirring. Don’t stop stirring. Keep adding the stock gradually and STIR.It should take about 15 minutes of stock adding and stirring.
  5. Remove from the heat and stir the philladelpha through. Serve with a crunchy salad.