Chicken and Bacon Risotto
Recipe provided by Fran Baldwin – Loughborough Sport Performance Nutrition Team
2 servings / £2.70 per serving / 40 minutes
Nutritional information per serving:
- 720 Kcal
- 94g Carbohydrate
- 59g Protein
- 12g Fat
Ingredients:
- 1 Tbsp oil
- 1 x Onion
- 2 x Garlic Cloves
- 1 x Leek
- 2 x Chicken Breast
- 4 x Bacon Rashers
- 200g Arborio Risotto Rice
- 500ml Chicken Stock
- 100g Frozen Peas
Optional:
Parmesan Cheese
Directions:
- Heat the oil in a large pan.
- Cook the onion, leek and garlic for about 2-3 minutes until they soften.
- Add the chicken and bacon and continue to cook for around 5 minutes or until the chicken is just about cooked.
- Add rice and fry for 1 minute. Add stock 100ml at a time until the rice absorbs all the liquid and is cooked through (20-25 minutes).
- Once the rice is nearly cooked add the peas for the last few minutes of cooking.
- Service and enjoy!