Chicken Bacon Mushroom Risotto
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This chicken bacon mushroom risotto combines juicy chicken thigh pieces, crispy bits of bacon, and sautéed mushrooms into a creamy, velvety rice dish. Ideal for any night, this risotto is hearty, filling, and full of savory flavours that’ll impress every time (and you don't need to tell anyone just how easy it was to make).note - ingredients can be approximate
Equipment
Ingredients
- 1 teaspoon olive oil
- 800 g (2 lb) chicken thighs, approx. 6, boneless
- 4 slices (5 ½ oz) bacon, see note 1
- 2 cloves garlic, subs note 2
- 1 brown onion,
- 200 g (7 oz) mushrooms, button, see note 3
- 300 g (1 ½ cups) arborio rice
- 750 ml (3 cups) chicken stock, my homemade recipe, or use other stock
- 250 ml (1 cups) milk, see note 4
- ¼ cup (¼ cups) parmesan, subs note 5
- S&P, to taste
Instructions
Prepare ingredients
- Dice 4 slices (5 ½ oz) bacon, 1 brown onion. Slice 200 g (7 oz) mushrooms.Mince 2 cloves garlic.
Cook
- Heat a large pan over medium-high heat with a drizzle of 1 tsp olive oil. Sear the 800 g (2 lb) chicken thighs on both sides until golden brown and cooked through, about 4-5 minutes per side or until they reach 70C/170F. Remove, cover with foil to keep warm, and set aside.
- In the same pan, cook the diced bacon and onion until at least translucent (approx. 2 minutes) or crispy.
- Add the 2 cloves garlic, cook for another minute, then add 200 g (7 oz) mushrooms, cooking until softened (approx. 4-5 minutes). While this is cooking, heat up the 750 ml (3 cups) chicken stock in the microwave until warm.
- Add the 300 g (1 ½ cups) arborio rice, stir and toast for 1-2 minutes. Add the 750 ml (3 cups) chicken stock and bring to a gentle simmer (bubbling). Reduce the heat to low and stir frequently until the rice is tender and creamy, about 20-25 minutes.
- Stir in the 250 ml (1 cups) milk and ¼ cup (¼ cups) parmesan. Then add the 800 g (2 lb) chicken thighs
- Season to taste with salt, pepper and extra parmesan and fresh herbs.
Video
Notes
Note 1 - Bacon
I used full rind bacon (with the rind and the short cut part). You can use whatever bacon you want to suit your dietary preferences, but I do recommend one with at least a little bit of fat to help with the flavour.
Note 2 - Garlic
I do recommend fresh garlic if you can as it is a lot more flavourful with less preservatives than what comes pre-crushed in a jar. If you do use jar amounts, double the quantity I have provided in the recipe.
If you're sensitive to the flavour, omit (it just won't taste quite as flavourful)
Note 3 - Mushrooms
I recommend button mushrooms as they are the most accessible. You can use mushrooms of your choice, just note the final flavour might be slightly different.
Note 4 - Milk
Nutritional information based off cow's milk. If substituting, I recommend a creamy soy or oat.
Note 5 - Parmesan
Substitutions - prana padano, nutritional yeast.
Storing
Allow it to cool completely (up to 2 hours) at room temperature to allow best texture. Then, add to an airtight container and refrigerate for up to 4 days.
Reheating
Before reheating the chicken bacon risotto, add a splash of additional chicken stock, milk or water to the dish as this will help restore the creamy texture.
Stovetop. Heat over low heat for approx. 5 minutes or until warmed through
Microwave. Reheat on 1 minute intervals, stirring in between (it'll take approx. 3 minutes).
Freezing
I don't recommend as it will change the texture considerably. If you do choose to freeze, do it in large or individual portions for up to 6 months and make sure it is airtight.
Nutrition
Calories: 770kcalCarbohydrates: 60gProtein: 41gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 183mgSodium: 561mgPotassium: 814mgFiber: 2gSugar: 7gVitamin A: 259IUVitamin C: 3mgCalcium: 151mgIron: 4mg
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