Chicken, asparagus and bacon risotto

Name: Chicken, asparagus and bacon risotto
Cook time: 30 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 chicken breasts diced into 2.5cm chunks; 150 g carnaroli risotto rice; 4 asparagus stalks cut into 2.5cm sections; 1/2 Red onion finly diced; 2 Cloves of garlic crushed; 200 ml white wine; 500 ml chicken stock; olive oil; salt; pepper; grated parmesan (50 - 100g depending on preference); 200g Spinach; 200g smoked bacon; 1 red pepper

4 steps

Cook:30min

Leave out bacon!!!

Updated at: Tue, 02 Apr 2024 18:16:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1288.5 kcal (64%)

Total Fat66.4 g (95%)

Carbs88 g (34%)

Sugars14.2 g (16%)

Protein75.6 g (151%)

Sodium3370.4 mg (169%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1chicken breasts

diced into 2.5cm chunks

150grisotto rice

4asparagus stalks

cut into 2.5cm sections

0.5red onion

finly diced

2cloves garlic

crushed

200mlwhite wine

500mlchicken stock

olive oil

salt

pepper

50ggrated parmesan

depending on preference

200gspinach

200gsmoked bacon

1red pepper

Instructions

Step 1

Melt a good knob of butter and oil in a wide, heavy based frying pan and fry the chicken, onion and garlic until translucent (taking care not to burn the garlic). Add in the rice and stir until all coated in oil - cook over a medium heat for 2-3 minutes until the rice husks split, from this point on do not stir the rice any more.

Step 2

Add the wine and cook until all the alcohol has been burned off, then add a ladle of stock to the rice. Once it has all been absorbed add another ladle, repeating for approximately 20 minutes. There is no exact science to cooking risotto, so the best way to check is to taste it to make sure it is cooked to your liking. If it is too firm, simply add more stock.

Step 3

Put back in the chicken and asparagus and warm through for 2-3 minutes.

Step 4

To finish, stir another good knob of butter into the rice and a good amount of grated parmesan and sliced spinach, season to taste with salt and pepper. Serve in deep bowls with some parmesan shavings on top