Chicken & Bacon Risotto with Baby Spinach, Peas & Chives

Cook Chicken & Bacon:

Preheat oven to 180°C. Boil kettle. Pat dry chicken with paper towel and dice into bite size pieces. Heat olive oil (enough to cover the base) in a high sided pan over medium-high heat. Add chicken and bacon pieces, breaking up the bacon with a wooden spoon as you add. Cook for 5 minutes, stirring occasionally, until chicken is browned and bacon is crisp. Remove chicken and bacon with a slotted spoon and set aside, leaving any bits in the pan.

Prepare Remaining Ingredients:

Meanwhile; wash the fresh produce. Peel and mince the garlic. Small dice shallot. Finely chop chives. Mix chicken stock concentrate in 2 cups of boiling water.

Saute Shallot & Garlic:

Heat butter in pan from step 1 over medium heat. When butter is foaming shallot and garlic. Cook, stirring, for 3 minutes or until shallot softens. Add the rice and cook, stirring, for 2 minutes or until the grains of the rice appear glassy. Add wine, stirring constantly, 1-2 minutes or until the wine has been absorbed.

Start Risotto:

Add ½ cup stock to the rice and stir constantly until the liquid is completely absorbed before adding more. Continue adding ½ cup stock at a time, (waiting until it's absorbed each time before adding more) for a total cooking time of 20 minutes, or until the rice is tender yet firm to the bite and risotto is creamy. Add extra water as required for rice to be cooked.

Add Chicken & Bacon:

Add the chicken, bacon, peas and spinach (add to taste) to the risotto. Stir to combine. Cook for a further 2 minutes to wilt the spinach and peas are bright green.

You Plate It:

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!