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Chicken and bacon risotto

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Woman's Weekly chicken and bacon risotto
  • Serves: 4

  • Prep time:

  • Cooking time:

    (may need a extra 5 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Woman's Weekly recipe We've used pudding rice and chicken thighs in our risotto to make our savoury meal for four even cheaper at just 97p per person

Ingredients

  • 4tbsp sunflower oil
  • 2 medium onions, peeled and cut into thin wedges
  • 4 chicken thighs, skinned and chopped
  • 6 rashers smoked streaky bacon, chopped
  • 250g (8oz) pudding rice
  • 2 chicken stock cubes
  • 200g (7oz) frozen peas
  • Salt and ground black pepper
  • 2 level tbsp freshly chopped parsley

Nutritional information

Each portion contains:

  • Calories575
    29%
  • Fat23.0g
    33%
  • Saturates5.0g
    25%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Weíve used this recipe in our credit crunch meal planner. Click here to go back to week one of the planner.

Pudding rice was used in this recipe although itís similar to risotto rice. Itís also a shorter-grain and goes slightly sticky, but it's cheaper than risotto rice.

Woman's Weekly cookery editor Sue McMahon

Method

  1. Heat the oil in a deep frying pan and add the onion. Cook the onion over a medium heat for about 4-5 mins, until it softens, but not colours. Add the chicken and bacon, and continue to cook over a medium heat for a further 4-5 mins, or until the chicken is cooked.
  2. Add the rice to the pan, and stir it well to coat it in oil. Add the stock cube to the pan and pour in some boiling water, simmer the risotto until the water is almost absorbed and then add more water to the pan. Keep the risotto simmering gently, and add water as required until the rice is almost cooked. As a guide we used about 600ml (1 pint) boiling water in total.
  3. Add the peas to the pan and cook for 3-5 mins, until they are just tender. Check that the rice is cooked and if it still has too much 'bite', leave it to cook for a little longer. It should take about 15-20 mins. Season to taste just before serving and sprinkle the parsley over it. Serve immediately. (Not suitable for freezing).
This meal is part of our £40 weekly meal planner - see the other recipes here

Average rating

  • 4
(21 ratings)

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Your comments

Kat

It's ok, think I may have used a cheap rice pudding so not a favourite

Kat

I was a bit weiry of using rice pudding instead of proper risotto rice, but it worked perfectly. It is a lovely dish that my family and I enjoyed. Very easy to make.

Natalie Harper

This was the first time time i had made risotto and i was surprised by how easy and tasty it was. My kids loved it and i am planning on making it again but experimenting this time with different ingredients. :)

lisa benham

Made this the other night was really lovely used quorn chicken for quickness instead of the chicken thighs, was lovely!! We used a whole pack of bacon and it was just perfect!! x

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