Chicken & Bacon Creamy Risotto

• servings: 2-4
• active time: 1hr 30

Ingredients

• 359g arborio rice

• x1 medium pack of chicken thighs

• x6 slices of unsmoked bacon

• 200ml of dry white wine

• 1.7-2L of chicken stock

• x3 cloves of garlic

• x2 red onion

• x2 leeks

• 100ml double cream

• 100g Parmesan

• handful of spinach

Directions

1. Fry your bacon until crispy and remove.

2. Fry your chicken in the bacon fat and season with salt and remove.

3. Chopped your red onion and leeks and fry together until soft.

4. Add your garlic and fry off for 1 minute until fragrant.

5. Add your rice and toast on a medium heat for 3-4 mins, stirring constantly.

6. Add your wine to deglaze the pan and fry off.

7. Once all the wine has been absorbed add your chicken stock a ladle at a time, stirring constantly until all has been absorbed.

8. Stir in your cream and Parmesan along with your chicken and chopped bacon bits. Stir in the heat for another 2-3 mins.

9. Serve with Parmesan and parsley.