Chicken and bacon risotto recipe

Chicken and bacon risotto is an easy and delicious mid-week meal that takes under an hour to get on the table.  

We'd recommend doing the meat prep and cooking but kids could certainly help stir in each addition of water to the pan. The risotto can be enjoyed on it's own but we'd recommend a portion of steamed veggies on the side to boost everyone's 5-a-day count. 

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) risotto rice
• 2 chicken stock cubes
• 200g (7oz) frozen peas
• Salt and ground black pepper
• 2 level tbsp freshly chopped parsley

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 risotto 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.

Watch how to make chicken and bacon risotto

Top tips for making a chicken and bacon risotto

Although risotto is not suitable for freezing, any leftovers can be kept in an airtight container in the fridge for up to two days. 

Jessica Ransom

"It’s okay to stir risotto while it’s cooking. Doing so not only stops it from sticking to the pan but the stirring encourages the starch from the rice to thicken the creamy  sauce. Don’t stir too frequently because you’ll make a lot of heat escape which will make the risotto take longer to cook and could affect the absorption process.”

This recipe suggests using a deep frying pan in step one. This pan from Meyer is a great choice and it’s compatible with all hob types, including induction. 

Meyer Accent Deep Frying Pan Non Stick 26cm - View at Amazon

This pan weighs less than 2kg which is considerably less than most frying pans. This makes it easy to cook with and to clean, according to food writer Jessica Ransom.

You might prefer our leek and mushroom risotto if you’re vegetarian, or this easy mushroom risotto recipe is another great option. Read our ultimate guide on how to cook rice if you want more ideas and tips to understand the different varieties available.