Thursday, 4 September 2008

Chicken and bacon risotto with peas

This was one of the last few dishes I cooked back in Nottingham before we moved. As we were leaving, we had to finish off bits and pieces of food left in the freezer. This risotto helped use up some chicken breast, bacon and peas in the freezer, and risotto rice, stock cubes and garlic in the pantry. That's the wonders of a risotto. Once you've got the basic recipe and method down pat, you could combine various delicious sounding ingredients together for a decent meal depending on what is in season or what you have at hand.

DIMG_2868.JPG

Ingredients (serves 2):

Risotto rice 150g (I used arborio rice)
Butter 20g
2 tbsp olive oil
1 small onion, diced
1 clove of garlic, crushed
2 rashers of bacon, chopped
1 large chicken breast, sliced thinly
A glass of dry white wine
400ml chicken stock
1 cup frozen peas
Grated parmesan cheese 30g
Small handful of parsley, chopped
Salt and pepper

Method:

1. Place the stock in a saucepan, bring to the boil and keep on a low simmering heat.
2. Heat some oil in a pan and saute the bacon and chicken pieces for a few minutes until half cooked. Set aside.
3. Melt the butter and olive oil in the pan. Saute the onions and garlic over moderate heat until softened but not browned.
4. Add the rice and then white wine, stir well and heat until all surplus liquid has been absorbed. Add a ladle of hot stock to the rice and stir the mixture until all the liquid has been absorbed. Continue to add the remaining stock ladle by ladle, stirring frequently, for about 20-25 minutes, until all the liquid has been absorbed and the rice is just cooked to al dente. If you run out of stock just before the rice is done, just add hot water.
5. In the last 5 minutes of cooking, add the bacon, chicken and frozen peas and last portion of stock or water. Cook for a few more minutes until the stock is absorbed. Add grated parmesan, stir well, and season with salt and pepper. The mixture should be slightly creamy and the rice al dente. Garnish with parsley and serve immediately.

DIMG_2876.JPG

Similar recipes:
Asparagus and lemon risotto
Prawn and pea risotto


Update on Bento Photo Contest

About two weeks ago, I entered two of my bento into a Bento Photo Contest held by Not Exactly Bento. Voting is now open through this link. Many bento have been entered and provide lots of good ideas for your own lunches. Each person gets 3 votes and you can vote for #28 and/or #29 if you think they merit it!

12 comments:

VeggieGirl said...

Risottos are such great, "go-to" meals to prepare!

Mrs Ergül said...

I love recipes that use up whatever is needed to be cleared off! voted!

Pink Parisian said...

I love risotto and I used to go to Notts Uni! :) You've inspired me to cook up a risotto some day soon... if I ever get around to buying the rice!

didally said...

I had risotto once. But still can't really get used to creamy rice. Yours look delicious with the added bacon.

noobcook said...

Wow this is beautiful~ Good luck for the bento contest, I'm rooting for you! ;)

Jags said...

That looks soo very nummy! I'm going to have to try making it sometime! Its a lot healthier than the stuff in a box lol

Nilmandra said...

Veggiegirl: They are really simple, as long as you have the patience to stand there and stir!

Mrs Ergul: Leftovers are a good chance to experiment with different combinations too ;) Thanks for the vote! How was your move?

Pink Parisian: Hello there, Nottingham alumnus! You've got to try making your own risotto. it's dead simple, and you can then control how creamy or starchy you like yours to be.

Didally: Thanks, everything tastes good with bacon, right? ;)

noobcook: Thanks!

Jags: yeah it's always better to make your own, when you know exactly what goes in and can control the salt/sugar etc.

noble pig said...

Risotto is the perfect outlet for cleaning out the freezer.

Marc @ NoRecipes said...

Looks delicious! I'm too lazy to make risotto more than a few times a year, but your photos are making me crave some now.

Nilmandra said...

Noble pig: Yeah, kind of like fried rice for using up leftovers!

Marc: Aww, it's not so bad! Come on, you know you want to ;)

Haley said...

We would like to feature your risotto on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

blog.keyingredient.com/

Nilmandra said...

Haley: Thanks for the comment and invitation. I'll have a look and get back to you :)

Post a Comment