Ingredients
Method
1.In a large saucepan, heat the oil and saute the mushrooms and spring onion for 1 minute, remove from pan and set aside.
2.Add the chicken, bacon and garlic, then cook for 3-4 minutes until just coloured. Remove from pan and set aside.
3.Add the rice to the pan with the butter and toss to coat the grains. Toast for 1-2 minutes. Add the chicken mixture, along with a cup of stock.
4.When the stock has absorbed, add another cup and continue to simmer and gently stir in the remaining stock. It will take about 15-20 minutes for the rice to become tender.
5.Stir in the mushroom mixture, cream and parmesan, and heat through.
6.Serve with a sprinkling of chopped chives and toasted pine nuts.
Risotto makes the best fork food – it’s simple and satisfying. If you like greens, add a handful of baby spinach leaves at the end. Please note that I have suggested setting things aside once cooked. The mushrooms, for example, may let out their juices when added, making the risotto grey, so it’s best to put them in near the end.
Note
