Chicken and bacon risotto recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
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Customer recipe by James Sebastion
Added 82 months ago

Heat the olive oil in a large saucepan and fry off the onion and crushed garlic. Add the bacon and courgettes and allow to lightly brown before adding the rice.

Coat the rice in the oil to absorb the flavour before adding half of the stock. Cook on a medium heat for 5-8 minutes until the rice soaks up the liquid.

Add the chicken and the wine, if using, and the rest of the stock, stir well and cook gently for a further 8-10 minutes until the rice is cooked. Season with black pepper before serving.

Tips: Don’t worry if the rice sticks, stir regularly and continue to add liquid to the pan until the rice is ready. The final consistency should be almost creamy, with most of the liquid absorbed by the rice.

Peas work well in this too and can be added straight from the freezer in place of the courgette.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1tbsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 2 rashers bacon, diced
  • 1 courgette, cubed
  • 350g risotto rice
  • 1 litre stock, made with 2 chicken stock cubes
  • 300g cooked chicken
  • dash of white wine

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