Recipes
Chicken & Bacon Risotto
This Chicken & Bacon Risotto with Peas is creamy, hearty, and fresh – the ultimate spring comfort dish. Juicy chicken, crispy bacon, and sweet peas are folded into a parmesan risotto with a hint of lemon, making it perfect for family dinners or casual entertaining.
Prep Time:
15 mins
Cook Time:
30 mins
Servings:
4
Ingredients
2 chicken breasts (or thighs), diced
4 rashers streaky bacon, chopped
1 onion, finely chopped
2 garlic cloves, minced
1 ½ cups arborio rice
4 cups chicken stock (kept warm)
½ cup dry white wine (optional – or replace with stock)
1 ½ cups peas (fresh or frozen)
½ cup grated parmesan cheese
2 tbsp butter
Zest & juice of 1 lemon
2 tbsp olive oil
Salt & pepper to taste
Fresh parsley, chopped (to garnish)
grated parmesan cheese (to garnish)
Cook the Bacon & Chicken
1. Heat 1 tbsp olive oil in a large pan.
2. Fry bacon until crispy, remove and set aside.
3. In the same pan, cook diced chicken until golden and just cooked through. Remove and set aside.
Start the Risotto Base
4. Add 1 tbsp olive oil and 1 tbsp butter to the pan.
5. Cook onion and garlic until soft and fragrant.
6. Stir in arborio rice and cook for 1–2 minutes until lightly toasted.
Add Liquid
7. Pour in wine (if using) and stir until mostly absorbed.
8. Add warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente (about 18–20 mins).
Add Chicken, Bacon & Peas
9. Stir through the cooked chicken, bacon, and peas. Cook for 3–4 minutes until peas are tender and everything is heated through.
Finish the Risotto
10. Stir in remaining butter, parmesan, lemon zest, and lemon juice.
11. Season with salt and pepper to taste.
Serve
12. Spoon into bowls, garnish with fresh parsley and extra parmesan.
Tips:
For extra richness, stir in a splash of cream before serving.
Swap peas for broad beans or spinach if you’d like a different green.
Leftovers make amazing risotto cakes when pan-fried the next day.
