Chicken Bacon Risotto Recipe Slimming World Friendly Food

CHICKEN & BACON RISOTTO

Steps:

• Pour the stock into a saucepan and keep hot over medium heat.
• Place a large saucepan over high heat and spray with cooking spray.
• Add the bacon and fry until crisp. Remove bacon from pan, cover to keep warm and set aside.
• Reduce the heat to medium, spray with more cooking spray and cook the leeks for 5-10 minutes or until softened.
• Add the dry rice and stir-fry for 1 minute, then add the chicken and a pinch of saffron if using.
• Add the hot chicken stock, a ladleful at a time stirring until the rice absorbs the liquid before adding more.
• Cook for 20-25 minutes or until the rice is tender and the risotto has a creamy consistency.
• Stir in the bacon and season to taste if desired.
• Divide between four warmed bowls and sprinkled with chopped chives to serve.

CHICKEN & BACON RISOTTO RECIPE | SLIMMING WORLD FRIENDLY

Steps:

• Place the stock in a small saucepan with the thyme. Add to a low heat.
• Spray a frying pan with low-calorie cooking spray. Add the chicken and bacon, and stir until the chicken is cooked through.
• Add the onion, garlic and mushrooms and cook until softened and golden.
• Add a little of the stock if needed to prevent from sticking.
• Season with a pinch of black pepper.
• Add the Arborio rice and mix thoroughly with the chicken, bacon, onion, garlic and mushrooms.
• Add 1 ladle of stock and stir it. Stir it often, but feel free to give your arms (and the rice) a break if you need to.
• As the stock reduces, add another ladle of stock, and repeat the process until all of the stock has been used and the rice is cooked through.
• Stir through the fat-free fromage frais to add extra creaminess.

CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

WILD MUSHROOM, CHICKEN & BACON RISOTTO

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
• Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.