Chicken, Bacon & Mushroom Risotto
Serves 4
A warm and hearty meal that the whole family will enjoy.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 2 chicken breasts, diced
  2. 4 bacon rashes, diced
  3. 6-8 mushrooms, sliced
  4. 3 garlic cloves, finely diced
  5. 1 small onion, finely diced
  6. 2.5 cups Arborio rice
  7. 1-1.2L chicken stock
  8. 150ml cooking cream
  9. 1 teaspoon salt & pepper
  10. 2 tablespoon olive oil
  11. 2 tablespoons butter
  12. 2 tablespoons shaved parmesan, to serve
  13. 1 large bunch of chopped parsley, ½ into the risotto and ½ to serve
  14. Optional extras: Peas, spinach
  1. In a large pan, saute the garlic and onion in olive oil for 2-3 minutes, then remove from the pan and set aside.
  2. Add the chicken, bacon and mushrooms to the pan and cook for 3-4 minutes until the chicken has slightly lightened in colour. Remove from the pan and set aside.
  3. Add the butter and arborio rice to the pan and toss to coat the grains for 1-2 minutes.
  4. Add in the chicken, bacon, garlic, mushrooms and onion mix and add in 2 cups of stock. Season with salt and pepper and gently stir.
  5. When the stock has absorbed, add another cup and continue to simmer and gently stir. Continue this process until all the stock is used. It should take around 20-25 minutes for the rice to become tender.
  6. Lastly, stir in the cream and half of the chopped parsley. Optional: Stir through peas or spinach leaves.
  7. Spoon into a large serving bowl and top with shaved parmesan and the remaining parsley. Enjoy!
Rebecca Pope Sydney Food & Lifestyle Blogger