This is one of my favourite meals EVER.
And it’s really quite easy to do.
This particular version of the recipe serves 2, but I vary the size depending on whether I want leftovers or not.
- 1/2 cup risotto rice
- 2 tbsp butter
- 4 rashers of bacon, diced
- 2 chicken thighs, or 1 breast fillet, cubed
- 4 mushrooms, sliced
- 1 stock cube (the cubes I get make 500ml of stock per cube)
- 1 clove garlic, crushed
- 1 brown onion, finely chopped (or leek, sliced. Depends what I got in my vege box)
- parmesan cheese, grated – about 1 tbsp per serve you are cooking, but I don’t measure this – I just pour it on until I’m happy with the taste and texture
- herbs, salt & pepper to taste
- Melt 1 tbsp of butter in pan, and cook onion/leek and garlic until softened. In a separate container, dissolve stock cube in 500ml boiling water and set aside.
- Add bacon, chicken and mushrooms, and cook until chicken is cooked through. Add any herbs you want at this point.
- Add rice and cook, stirring, for about 1 min or until the rice is slightly translucent on the edges and smells a little nutty.
- Pour in prepared stock, and bring to the boil while stirring. Reduce heat to low and cover, stirring occasionally so it doesn’t stick, simmering until almost all the stock is dissolved.
- Test rice. If it isn’t cooked through, add a little extra water (not stock). I usually do this 1/4 cup at a time, and you can sometimes need to add up to 2 cups extra water. Don’t add it all at once though. Cook uncovered, stirring often, adding more water as required, until the liquid is absorbed and the rice is cooked through.
- Season to taste, and stir in remaining butter and parmesan cheese.