Chicken Bacon And Pea Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, cook the bacon until crispy. Remove from the pan and set aside.
• STEP 2.In the same pan, cook the chicken until browned and cooked through. Remove from the pan and set aside.
• STEP 3.In the same pan, add the onion and garlic and cook until softened.
• STEP 4.Add the Arborio rice and cook for a few minutes until lightly toasted.
• STEP 5.Gradually add the chicken broth and white wine, stirring constantly until the liquid is absorbed.
• STEP 6.Continue adding the broth, one ladle at a time, stirring until absorbed before adding more.
• STEP 7.Once the rice is cooked and creamy, stir in the cooked chicken, bacon, and peas.
• STEP 8.Season with salt, pepper, and grated Parmesan cheese.
• STEP 9.Serve the risotto hot, garnished with fresh parsley and extra Parmesan cheese.

Cooking Tips

• Use homemade chicken broth for the best flavor, but store-bought broth works well too.
• Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
• Add the broth gradually and allow it to be absorbed before adding more to achieve the perfect creamy consistency.
• Feel free to add other vegetables like mushrooms or asparagus for extra flavor and texture.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover risotto can be reheated in a saucepan with a splash of broth or water to restore its creamy texture.
• Serve the risotto as a main course with a side salad or as a side dish alongside grilled chicken or fish.
• Garnish with fresh herbs like parsley or basil for added freshness and flavor.