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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!

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Ingredients

  • 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.
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  6. Remove from the heat and stir the philladelpha through. Serve with a crunchy salad.
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