Chicken Risotto

Ingredients 250g risotto rice 8 large mushrooms 1 red onion, sliced 3 cloves of garlic, crushed 4 rashers of bacon, diced 500ml chicken stock 300g cooked chicken salt and pepper

Method

1. Fry the onion and mushrooms together with the garlic in a little vegetable oil for about 6 minutes.
2. Move the onion to the side of the pan and add the rice. Fry until brown, keep the rice moving all the time.
3. Once rice is browned mix together with the onions and mushrooms. Season well with the salt and pepper.
   
4. Add the bacon and allow to cook.
5. Mix the mixture together with the stock and allow to reduce until all of the liquid has gone.
6. Add the chicken and allow to heat through.
7. Serve with grated cheese and a nice crusty loaf.

This is a great recipe to use up the rest of that Sunday roast. I even used the chicken remains to make my own stock!! This is a really filling and tasty recipe, definately one for the cold nights!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?