Chicken and bacon risotto recipe

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  • Dairy-free
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 10 min
Cooking: 30 min
(may need a extra 5 mins)

Nutrition per portion

RDA
Calories 575 kCal 29%
Fat 23g 33%
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  • Chicken and bacon risotto is a quick and easy meal for the whole family. Our chicken risotto recipe takes just 40 minutes and is great for the midweek rush!

    This chicken and bacon risotto recipe serves 4 people and is the perfect mid-week option for everyone to enjoy together. A portion of this dish works out at 575 calories. It’s much healthier than readymade risotto and you have control over exactly what goes into it too, like salt content and fat. We’ve used pudding rice and chicken thighs in our risotto to make our savoury meal for 4 even cheaper at just 97p per person!

    This dish is a great way of sneaking veg into your kids’ diets too. Add handfuls of chopped spinach, grated mushrooms and any other veg you fancy to get your little ones eating some of their 5-a-day.

    Love risotto? We’ve got loads more delicious risotto recipes here.

    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

    Method

    • 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.

    • 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.

    • 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).

    Can you use normal rice for risotto?

    Pudding rice was used in this recipe although it’s similar to risotto rice. It’s also a shorter-grain and goes slightly sticky, but it's cheaper than risotto rice. Arborio rice is traditionally used in risotto but you could opt for regular long-grain rice as it works just as well however the texture is slightly different and not as thick.

    How long does chicken risotto last in the fridge?

    This dish is best made and eaten on the same day for the best flavour and texture but leftovers can be stored in the airtight container in the fridge for up to 2 days. Make sure you reheat thoroughly before serving, as the rice needs to be piping hot. Stir the rice to make sure it is cooked and hot all the way through. You might find it easier to reheat leftover risotto in portions in the microwave. You can reheat on the hob but you'll need to keep stirring to make sure it doesn't get stuck to the bottom of the pan or burnt.

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    (1387 ratings)
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