Looking for a taste of everyday luxury? This Ultimate Chicken, Bacon and Mushroom Risotto is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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 conflict 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.
Closed Cup Mushrooms
Chicken Stock Paste
Water for Stock
Olive Oil for the Dressing
Preheat your oven to 200°C. Boil a full kettle. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Peel and grate the garlic (or use a garlic press). Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Thinly slice the mushrooms.
Pour the boiling water for the stock (see ingredients for amount) into a measuring jug. Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Once the pan is hot, add the bacon lardons and stir-fry until golden, 2-3 mins. Add the leek and mushrooms, then stir-fry until browned, 4-5 mins. Add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins. Add half the cider vinegar, stir together and allow the vinegar to evaporate, 30 secs. Stir in the boiled water and chicken stock paste, then stir well to combine. Bring 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, 20-25 mins.
While the risotto bakes, halve the tomatoes. Pour the olive oil for the dressing (see ingredients for amount) and remaining cider vinegar into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then set the dressing aside. Just before you are ready to serve, pop the rocket and tomatoes into the dressing bowl and toss to coat.
Once the risotto has baked for 10 mins, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, lay the chicken into the pan and fry until golden-brown, 5-6 mins each side. Transfer the cooked chicken to a plate to rest for a couple of mins, loosely covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the risotto is cooked, remove it from the oven and mix in the butter (see ingredients for amount) and three quarters of the parmesan cheese. Season to taste with salt and pepper if needed. TIP: Add a splash of water if it needs loosening. Spoon the risotto into bowls, then slice the chicken widthways into 5 pieces and lay on top. Finish your ultimate chicken, bacon andmushroom risotto with a sprinkle of the remaining parmesan and serve the salad alongside. Enjoy!