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Chicken and Bacon Risotto

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Oxo
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This is great for using up leftover chicken or any bacon rashers from your weekend breakfast and it’s all made in one pot so it saves on washing up!

Serves 4

What you need

  • 1 tbsp 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 Oxo cubes
  • 300g cooked chicken
  • dash of white wine (optional)
  • black pepper
  • large saucepan

How to make it

  1. Heat the olive oil in a large saucepan and fry off the onion and crushed garlic.
  2. 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.
  3. Cook on a medium heat for 5-8 minutes until the rice soaks up the liquid.
  4. 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.

Hints and 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.
  • New squeezy Oxo is perfect for this recipe.

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Comments

  • Made this for a group of friends.. Had never made Risotto before but found it easy to follow, it turned out great and tasted amazing! Clean plates all round. Will definitely make it again..
    Added by Lesley Breen of Hamilton 24 Nov 2011 Report Abusive Comment
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