Chicken, Bacon And Mushroom Risotto - cooking recipe

Ingredients

1 tbsp olive oil
4 None field mushrooms, halved and sliced
1 None green onion, sliced
1 None chicken breast, diced
3 slices bacon, diced
1 clove garlic, peeled and finely chopped
1 cup arborio rice
2 tbsp butter
3 cups hot chicken stock
1 cup cream
2 tbsp parmesan cheese
None None chopped chives, toasted pine nuts, to serve

Preparation

In a large saucepan, heat the oil and saute the mushrooms and green onion for 1 min, then remove from the pan and set aside.
Add the chicken, bacon and garlic, then cook for 3-4 mins until just colored. Remove from the pan and set aside.
Add the rice to the pan with the butter and toss to coat the grains. Toast for 1-2 mins. Add the chicken mixture, along with 1 cup of stock.
When the stock has absorbed, add another 1 cup and continue to simmer. Next, gently stir in the remaining stock. It will take about 15-20 mins for the rice to become tender.
Stir in the mushroom mixture, cream and parmesan, and heat through.
Serve with a sprinkling of chopped chives and toasted pine nuts.