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Name: Chicken, bacon and mushroom Risotto
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Cuisine: Italian
Ingredients: 1.5 Litres Chicken Stock; 1 onion finely chopped; 0.5 tsp Dried thyme; 200 g Mushrooms sliced; 300 g Arborio Rice; 500 g boneless chicken thighs chopped; 6 rashers smoked bacon chopped; 0.5 lemon zest

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INGREDIENTS

1.5 Litres Chicken Stock
1 onion ; finely chopped
0.5 tsp Dried thyme
200 g Mushrooms ; sliced
300 g Arborio Rice
500 g boneless chicken thighs ; chopped
6 rashers smoked bacon ; chopped
0.5 lemon ; zest

Servings

INSTRUCTIONS

Bring the stock to the boil in a saucepan over high heat. Cover, reduce the heat to low and keep hot.

Spray a medium-sized non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onions, thyme and 2tbsp water, cover and cook for 10 minutes until softened but not browned.

Uncover the onion, add the mushrooms and increase the heat to high. Cook for 10 minutes or until the mushrooms are tender and all the excess liquid and mushroom juice has evaporated.

Reduce the heat to low, stir in the rice and add a ladleful of the stock. Bring to a simmer and stir until the stock has been absorbed before adding another ladleful. Continue like this for 20-25 minutes, stirring frequently, until the rice is creamy and tender but still has a little bit of texture (you might not need all the stock).

About 10 minutes before the risotto is ready, spray a non- stick frying pan with low- calorie spray and place over a medium-high heat. Add the chicken chunks and stir fry for 6-7 minutes or until lightly golden and cooked through. Add the bacon to the pan and cook for 2 minutes more or until cooked.

Stir the chicken and bacon into the risotto with the lemon zest, parsley and seasoning to taste. Spoon into shallow bowls, scatter over a little more parsley and serve straight away with salad.

Scatter over a little freshly grated parmesan just before serving to make this risotto even more delicious. (1 syn per level tbs)

NOTES

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Chicken, bacon and mushroom Risotto

1.5 Litres Chicken Stock
1 onion finely chopped
0.5 tsp Dried thyme
200 g Mushrooms sliced
300 g Arborio Rice
500 g boneless chicken thighs chopped
6 rashers smoked bacon chopped
0.5 lemon zest

Bring the stock to  the boil in a saucepan over high heat. Cover, reduce the heat to low and keep hot.

Spray a medium-sized non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onions, thyme and 2tbsp water, cover and cook for 10 minutes until softened but not browned.

Uncover the onion, add the mushrooms and increase the heat to high. Cook for 10 minutes or until the mushrooms are tender and all the excess liquid and mushroom juice has evaporated.

Stir the chicken and bacon into the risotto with the lemon zest, parsley and seasoning to taste. Spoon into shallow bowls, scatter over a little more parsley and serve straight away with salad.

Scatter over a little freshly grated parmesan just before serving to make this risotto even more delicious. (1 syn per level tbs)

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Nutrition

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Serving Size: 1 Serving (543g)
Recipe Makes: 5 Servings

Calories: 515
Calories from Fat: 110 (21%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.2g
Cholesterol 102.4mg		32 %
Sodium 732mg		25 %
Potassium 819.2mg		22 %
Total Carbohydrate 62.7g		18 %
	Dietary Fiber 3g	12 %
	Sugars, other 59.8g
Protein 36.2g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 515

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