Ingredients Serves 4
- Glug of Lemon Infused Olive Oil to your personal taste
- 85g smoked bacon lardons
- 1 large onion, finely diced
- 250g of chestnut mushrooms roughly chopped
- 300g of arborio risotto rice
- 150ml of dry white wine
- 1litre of chicken stock
- 140g of cooked chicken
- 50g of grated parmesan, plus some extra if you prefer
- Flat leaf parsley
Method
Add the bacon lardons and onion to a frying pan and pour over a glug of Lemon Infused Olive Oil. When softened, add the mushrooms and continue to sauté. Stir in the risotto rice and fry off for a couple of minutes. Pour in the wine and a quarter of the chicken stock and allow it to simmer for 20mins. Remember to stir frequently and add more liquid as the stock gets absorbed. Stir through the chicken, parmesan and parsley. Cover and leave to rest for 5mins. Season to taste and add more parmesan if you like.