Chicken & Bacon Risotto with Silverbeet, Peas & Chives

Boil kettle. Dice chicken into bite size pieces. Dice bacon. Heat oil, covering the base, in a high sided pan on medium-high heat. Add chicken and bacon, breaking up the bacon. Cook, stirring occasionally, until chicken is browned and bacon is crisp (5 min). Remove meats and set aside, leaving any bits in the pan.

Tip! There's no need to use all the bacon if you don't wish, you can always save some for breakfast!

Peel and mince the garlic. Small dice onion. Finely chop chives. Mix chicken stock concentrate in 2 cups of boiling water. De-stem silverbeet and roughly chop the leaves (discarding thick stems).

Heat butter in same pan from first step over medium heat. When butter is foaming add the shallot and garlic. Cook, stirring, for 3 minutes or until shallot softens.

Add rice and cook, stirring, for 2 minutes or until the grains of rice look glassy. Add wine, stirring constantly, 1-2 minutes or until the wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

Tip! Add extra hot water if required for rice to be cooked.

Add silverbeet and continue cooking for 3-5 minutes, until wilted slightly. Add chicken, bacon, peas to the risotto. Stir to combine. Cook for a further minute to heat through.

Stir through half of both the parmesan and chives. Check seasoning and adjust to taste. Divide the risotto among serving bowls and garnish with remaining parmesan and chives. Enjoy!

Boil kettle. Dice chicken into bite size pieces. Dice bacon. Heat oil, covering the base, in a high sided pan on medium-high heat. Add chicken and bacon, breaking up the bacon. Cook, stirring occasionally, until chicken is browned and bacon is crisp (5 min). Remove meats and set aside, leaving any bits in the pan.

Tip! There's no need to use all the bacon if you don't wish, you can always save some for breakfast!

Peel and mince the garlic. Small dice onion. Finely chop chives. Mix chicken stock concentrate in 2 cups of boiling water. De-stem silverbeet and roughly chop the leaves (discarding thick stems).

Heat butter in same pan from first step over medium heat. When butter is foaming add the shallot and garlic. Cook, stirring, for 3 minutes or until shallot softens.

Add rice and cook, stirring, for 2 minutes or until the grains of rice look glassy. Add wine, stirring constantly, 1-2 minutes or until the wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

Tip! Add extra hot water if required for rice to be cooked.

Add silverbeet and continue cooking for 3-5 minutes, until wilted slightly. Add chicken, bacon, peas to the risotto. Stir to combine. Cook for a further minute to heat through.

Stir through half of both the parmesan and chives. Check seasoning and adjust to taste. Divide the risotto among serving bowls and garnish with remaining parmesan and chives. Enjoy!