Ultimate Chicken, Bacon and Chestnut Mushroom Risotto
with Parmigiano Reggiano and Pea Shoot Salad
Looking for a taste of everyday luxury? This Ultimate Chicken, Bacon and Chestnut Mushroom Risotto is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
2
Garlic Clove
2
Skin-On British Chicken Breasts
1
Onion
150
Chestnut Mushrooms
60
British Smoked Bacon Lardons
175
Risotto Rice
15
Cider Vinegar
(Contains Sulphites)
15
Chicken Stock Paste
20
Parmigiano Reggiano
(Contains Milk)
125
Baby Plum Tomatoes
40
Pea Shoots
Not included in your delivery
1
Oil for the Chicken
450
Water for the Stock
1
Olive Oil for the Dressing
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Peel and grate the garlic (or use a garlic press). Pop the chicken breasts into a medium bowl with the olive oil for the chicken (see ingredients for amount) and half the garlic. Season with salt and pepper, mix together, then set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, halve, peel and chop the onion into small pieces. Thinly slice the mushrooms.
Pour the boiled water for the stock (see ingredients for amount) into a measuring jug.
Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the bacon lardons and stir-fry until golden, 2-3 mins. Add the onion and mushrooms, then stir-fry until browned, 4-5 mins. Add the remaining garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Add half the cider vinegar, stir together and allow the vinegar to evaporate, 30 secs. Stir in the boiled water from your measuring jug and the chicken stock paste, then stir well to combine.
Bring to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to a board and leave to rest for a couple of mins.
While everything cooks, halve the tomatoes.
Pour the olive oil for the dressing (see ingredients for amount) and remaining cider vinegar into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then set the dressing aside.
Just before serving, pop the pea shoots and tomatoes into the dressing bowl and toss to coat.
When the risotto is cooked, remove it from the oven and mix in the butter (see ingredients for amount) and three quarters of the parmesan cheese. Season to taste with salt and pepper if needed. Add a splash of water if it needs loosening.
Spoon your ultimate bacon and mushroom risotto into bowls, then slice the chicken widthways into 5 pieces and lay on top.
Finish with a sprinkle of the remaining parmesan and serve the salad alongside. Enjoy!
