Mushroom, Chicken Breast and Bacon Risotto
with Peas and Leek
This Mushroom, Chicken Breast and Bacon Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Leek
1
Garlic Clove
20
Vegetable Stock Paste
(Contains Celery)
90
British Smoked Bacon Lardons
120
Sliced Mushrooms
175
Risotto Rice
120
Peas
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260
Diced British Chicken Breast
Not included in your delivery
750
Water for the Stock
Nutritional information
Utensils
Instructions
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the stock paste, stir to combine. Bring to the boil then reduce the heat to the lowest setting.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the diced chicken and cook until golden, 4-5 mins.
Add the bacon, leek and mushrooms to the pan. Cook until the veg has softened, 4-6 mins, then add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.
The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
Once cooked, remove the risotto from the heat.
Stir in the peas, a knob of butter (if you have any) and three quarters of the hard Italian style cheese.
Season to taste with salt and pepper. TIP: Add a splash of water to loosen the risotto if needed.
When ready, share your chicken and bacon risotto between your bowls with the remaining cheese sprinkled on top.
Enjoy!
