Doctoral College

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


  • 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


Parmesan Cheese


  • 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!
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