The bright airy kitchen at our new house has inspired me to spend a little more than the usual 20 minutes it usually takes for me to whip up a meal. Yesterday, I decided to make risotto, which can be time consuming, but oh so worth it.
MasterFive has decided that this meal is his first favourite of the meals I cook, and that's saying a lot, because it has edged out Pissghetti Bolognese.
I use the recipe for Bacon and Mushroom Risotto on the back of the Riviana Arborio Rice packet as a base and chop and change as I see fit, depending on what I have in the fridge and pantry. We omit the mushrooms entirely because a certain small person still hasn't learned to enjoy them (we are trying them periodically, but a whole dish with mushrooms as a main ingredient was a bit much to ask of him).

Ingredients:
MasterFive has decided that this meal is his first favourite of the meals I cook, and that's saying a lot, because it has edged out Pissghetti Bolognese.
I use the recipe for Bacon and Mushroom Risotto on the back of the Riviana Arborio Rice packet as a base and chop and change as I see fit, depending on what I have in the fridge and pantry. We omit the mushrooms entirely because a certain small person still hasn't learned to enjoy them (we are trying them periodically, but a whole dish with mushrooms as a main ingredient was a bit much to ask of him).

Ingredients:
- 4 tblsp olive oil
- 30g butter
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 4 rashers of bacon, rindless
- 500g boneless chicken breasts
- 1/2 cup of frozen peas or 1 chopped zucchini or 1 bunch chopped fresh asparagus (whatever vegetable that can be cooked in a short amount of time).
- 2 cups arborio rice
- 5 cups chicken stock
- 1/2 cup white wine
- Parmesan cheese and parsley to serve
- Ground black pepper
Method:
- Heat 2 tablespoons of the oil in a large heavy-based saucepan, and cook the chicken until browned. Transfer the chicken to a plate and set aside.
- Heat the remaining olive oil plus the butter in the pan, add the onion, garlic and bacon and cook for three minutes.
- Stir in the arborio rice and cook until the rice grains start to colour slightly. Be sure to stir frequently.
- Add the wine and stir constantly until the liquid is absorbed.
- Add the stock, but only one cup at a time, stirring constantly and waiting until each cup of liquid is absorbed before adding another.
- Immediately after the last cup of stock has been added, stir in your vegetable, and continue stirring until the stock has been absorbed.
- Add chicken back into the pan and stir to combine. Heat for 2 or 3 minutes.
- Serve with Parmesan cheese, chopped fresh parsley (I didn't have any this time, so I added in dried parsley during the cooking) and freshly ground black pepper.

Hope you enjoy this recipe as much as my family does. I don't make it often because of the time factor, so it is a real treat around this house.
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