Oven-Baked Chicken, Bacon and Pea Risotto

Name: Oven-Baked Chicken, Bacon and Pea Risotto with Onion and Pesto
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Onion; 90 grams British Smoked Bacon Lardons; 2 unit(s) Garlic Clove**; 175 grams Risotto Rice; 15 grams Chicken Stock Paste; 1 sachet(s) Mixed Herbs; 120 grams Peas; 32 grams Pesto; 20 grams Grated Hard Italian Style Cheese; 12 milliliter(s) Balsamic Glaze; 240 grams Diced British Chicken Breast; 1 tsp Sugar; 600 milliliter(s) Boiled Water for the Risotto; 20 grams Butter

with Onion and Pesto

Recipe Development TeamPublished on October 03, 2024

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Love risottos, but wish there was no stirring involved? This Oven-Baked Chicken, Bacon and Pea Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours with only 10 minutes of prep.

Tags:

Family Friendly

Allergens:

Milk

•Egg

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

90 grams

British Smoked Bacon Lardons

2 unit(s)

Garlic Clove**

175 grams

Risotto Rice

15 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

120 grams

Peas

32 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar

600 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

Nutritional information

Energy (kJ)3651 kJ

Energy (kcal)873 kcal

Fat31.2 g

of which saturates12.3 g

Carbohydrate91 g

of which sugars14.1 g

Dietary Fibre6.7 g

Protein55.4 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan

•Kettle

•Garlic Press

•Lid

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the diced chicken and onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

If you prefer hob cooking your risotto, skip the oven and just use a normal pan.

When the onion is halfway through cooking, add the bacon lardons to the same pan. Fry, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the bacon has cooked, add the garlic to the pan and cook for 30 secs.

Add the risotto rice to the bacon and onion. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the chicken stock paste, mixed herbs and boiled water for the risotto (see pantry for amount). Season with salt and pepper.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.