Chicken and Bacon Rissotto

This is an adapted recipe (adapted around what was in) but proved to be a great evening meal.


  • 1700ml chicken stock
  • 300 grams risotto/arborio rice
  • 3 chicken breasts cooked and shredded.
  • 5 slices of back bacon, fat removed, and cut into smallish pieces.
  • 5 mushrooms sliced
  • Handful of chopped parsley
  • 50g grated Parmesan
  • Pinch of Saffron (cheat with a little turmeric if saffron is not on your shopping list)


  1. Spray a large pan with 1 calorie oil spray. I used garlic flavour.
  2. Heat the pan and add the bacon and cook until beginning to brown at the edges.
  3. Transfer the bacon to another pot and add the rice to the pan and mix well with the remaining oil.
  4. Add half your stock and the saffron and bring to the boil and then turn down to simmer.
  5. Add the mushrooms after a further ten minutes of cooking.
  6. Keep stirring gently whilst the rice is cooking. Keep adding stock until the rice is soft but with a little bite.
  7. Add the chicken and bacon and stir throughly. If this causes all the moisture to be absorbed then add a little extra stock or water.
  8. Add the Parmesan and mix throughly,
  9. Add the parsley and mix thoroughly.
  10. Time to eat.

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