It still amazes me how creamy and filling a risotto is when it has no creamy ingredients in it what so ever! (apart from some parmesan) It's so clever how by cooking rice this way you get an amazing, rich texture that isn't even too unhealthy. I never used to be that keen on risotto but I am slowly changing my mind... They are so much easier to make than I assumed as well; this dish will definitely impress!
- dash of olive oil
- knob of butter
- 1 1/2 chicken breasts, sliced
- 4 rashers bacon, chopped
- 1 leek, chopped
- 200g rice
- 450ml boiling water with chicken stock cube
- parmesan, grated, for garnish
1. Heat the olive oil and butter in a saucepan and cook the chicken breasts until browned (well, white).
2. Add the bacon and leeks and cook until the leeks are soft and the bacon has turned lighter in colour.
3. Add the rice and stir through, coating in the ingredients and adding more butter if necessary. The grains of rice should start to fry and go translucent (try not to let them stick to the pan though, keep stirring!)
4. Prepare the stock in a jug and pour into the saucepan and stir. Cover and simmer for around 20 minutes, stirring occasionally, or until the water is absorbed and the rice if soft to bite (try some).
5. Serve and top with a generous amount of freshly grated parmesan, mm