Chicken & Bacon Risotto with Silverbeet, Peas & Chives

Cook Chicken & Bacon:

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

Prepare Remaining Ingredients:

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

Saute Shallot & Garlic:

Heat butter in 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.

Start Risotto:

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. 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.

Add Chicken & Bacon:

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.

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!