Harry's Risotto

    Harry's Risotto

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    This chicken risotto recipe is pure comfort food. Chicken, bacon and veggies are simmered in stock and finished with cream.

    Serves: 6 

    • olive oil, as needed
    • 2 chicken breasts, diced
    • 4 rashers bacon, diced
    • salt and pepper, to taste
    • 1/4 red capsicum, diced
    • 1/4 yellow capsicum, diced
    • 1/4 green capsicum, diced
    • 1 onion, diced
    • 6 mushrooms, diced
    • 1 clove garlic, finely diced
    • 250g Arborio rice
    • 4 tablespoons sweet chilli sauce
    • 300ml white wine
    • 600ml chicken stock
    • 100g goat cheese
    • 300ml cream

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Heat olive oil in a large saucepan. Add chicken and bacon and saute until cooked. Add capsicums, onions, mushrooms and garlic and cook until soft.
    2. Add rice and cook, stirring, about 5 minutes. Add the chilli sauce and stir in well. Add the wine and cook, stirring, until wine is absorbed.
    3. Add the stock in small amounts, stirring until absorbed. When the rice is cooked (you may need more stock), stir in the goat cheese. Finish with the cream and taste for seasoning.
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