About this recipe:A wonderfully hearty risotto that is creamier than most. Makes a warming meal. See the footnotes for variations - such as mushroom instead of asparagus. Even my unadventurous and uber-carnivorous brother thinks it's delicious!
1 large onion, finely chopped
2 cloves garlic, crushed
250g bacon, diced
500g chicken breast fillets
550g arborio rice
1.2L chicken stock
200ml soured cream
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
150g grated cheese, such as Cheddar or Gruyere
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Heat oil in large heavy based saucepan over medium high heat. Add onion, garlic, bacon to saucepan and cook until onion softens and bacon starts to brown. Dice chicken and add to saucepan - toss until white, but not golden, in colour.
Add all rice to saucepan and stir through for several minutes (allowing rice to soak up some of the excess oil). Chop asparagus and add to saucepan.
Add chicken stock 250ml at a time, allowing each addition to absorb into the rice before adding the next (this may take 30 minutes or so), and stirring constantly - you'll need to bring the risotto to a simmer or quiet boil.
Rice should be softened at this point and majority of liquid absorbed. If this is not the case continue to add 100ml of stock, allowing it to absorb, until rice is softened and liquid is absorbed.
Remove saucepan from heat and stir through soured cream, fresh basil and parsley. Stir through grated cheese, and continue to stir until cheese is melted through.
Mushroom and spinach variation
Mushroom variation - swap asparagus for 100g mushrooms and omit basil - cook as per above.
Spinach variation - swap asparagus for bunch of baby spinach and add 1 tablespoon seeded mustard to onion/garlic/bacon at the start - cook as per above.
The first time I made it was for a guest and it was AMAZING!!! It was the first time I made risotto and it turned out perfectly and only took exact 1 hour. Everybody enjoyed it and so did I. I am making it again today and hopefully it will turn out to be the same.
- 14 Jun 2011