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Recipe

Cream of chicken risotto with rocket

Risotto can be easy with this quick chicken, pea and bacon dish. Top with rocket and the flavours take off.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Cream of chicken risotto with rocket
  • 4 cup water
  • 420 gram can condensed cream of chicken soup
  • 30 gram butter
  • 2 chopped rashers rindless bacon
  • 1 onion, finely chopped
  • 1 crushed garlic clove
  • 1 3/4 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated parmesan
  • 1 tablespoon olive oil
  • 250 gram chicken breast fillet, cubed
  • 125 gram sliced mushrooms
  • 1/2 cup frozen peas
  • rocket leaves and shaved parmesan, to serve

Method

Cream of chicken risotto with rocket
  • 1
    In a saucepan, bring 4 cups water and chicken soup to the boil. Melt butter in another saucepan on high.
  • 2
    Add bacon, onion and garlic clove, saute for 3-4 minutes. Add arborio rice and cook, stirring, 1 minute.
  • 3
    Blend in dry white wine and simmer 1-2 minutes, until almost evaporated. Gradually add soup mixture, stirring, until all liquid has been absorbed and rice is tender (about 20 minutes).
  • 4
    Remove from heat and stir through cream and grated parmesan. Season to taste.
  • 5
    Heat 1 tablespoon olive oil in a frying pan on high.Cook chicken and mushrooms 4-5 minutes, until cooked.
  • 6
    Stir into risotto with frozen peas. Serve topped with rocket leaves and shaved parmesan.

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