Bacon, Mushroom and Chicken Risotto
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Poached Chicken
  • 1 lb (500 g) skinless, boneless chicken thighs
  • 5 cups chicken broth
  • 1 cup red wine
  • Risotto
  • 4 bacon slices, chopped
  • 1 tbsp olive oil
  • 2 cups sliced mushrooms
  • 1 tbsp butter
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1½ cups arborio rice
  • 2 tsp chopped fresh thyme
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 cup frozen green peas
  • 1 cup finely grated, fresh parmesan cheese
Instructions
  1. To make the poached chicken, cook all the ingredients in a large saucepan over medium heat, covered, for about 25 minutes or until the chicken is tender.
  2. Drain the chicken and reserve the poaching liquid and keep hot.
  3. Chop the chicken and set aside.
  4. To make the risotto, cook the bacon in a large saucepan over medium heat for about 5 minutes or until browned and slightly crisp.
  5. Remove the bacon to paper towel to drain and discard the fat.
  6. Heat the oil in the same saucepan over medium-high heat.
  7. Add the mushrooms and cook, stirring occasionally, for about 5 minutes or until lightly browned
  8. Remove from the pan and set aside.
  9. Melt the butter in the same saucepan over medium-high heat.
  10. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes or until the onion is softened.
  11. Add the rice, thyme, bacon, salt and pepper and stir until the rice is coated.
  12. Reduce the heat to medium.
  13. Cook the risotto for 15 minutes, adding the hot, reserved broth mixture 1 cup
  14. at a time, stirring constantly until almost all the liquid is absorbed before adding another cup.
  15. Add the chicken, mushrooms, peas and any remaining broth mixture.
  16. Cook, stirring for about 5 minutes or until the rice is tender.
  17. Stir in the parmesan cheese.
  18. Serve immediately.
Notes
Make Ahead: The risotto is best made just before serving.

Serve Suggestion: Serve with hot crusty bread and a mixed baby spring leaf salad.