Chicken and bacon risotto

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Prep time:

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Serves: 4

By Cherrybright



  • 1 onion finely chopped

  • 2 tbsp olive oil

  • 1l vegetable stock hot

  • 4 chicken breast breaded southern fried-style

  • 300g risotto rice

  • 4 slices bacon chopped into small pieces

  • 150g frozen peas


  1. Preheat your oven to 200C (180C if it is a fan oven).
  2. Place the chicken in the middle of the oven on a baking tray for 25 minutes.
  3. Heat the olive oil in a pan then add the onion and cook until slightly brown.
  4. Add the bacon to the pan and cook until crisp.
  5. Add the rice and the stock and bring to the boil. Stir well and reduce the heat and cook, covered for 15-20 minutes, stirring occasionally.
  6. Cook the peas in boiling water for 3 minutes, then drain away the water.
  7. Once the chicken is ready, take it out of the oven, cut it into small pieces and stir it with the peas into the risotto.
  8. Add a little salt and pepper if desired.

Handy Hint

Make sure the onion is chopped up very small.

Additional Information

  • Chicken

  • Main Course

  • Egg Free

  • Rice

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Your comments

  • tictac27 01/09/13 16:06

    just wondering how much stock to add?