Creamy One Pan Chicken & Mushroom Risotto

Prep time: 20 minutes 

Cook time: 20 minutes 

Serves: 4

Ingredients:

• 2 tablespoons extra virgin olive oil 

• 400g chicken thigh fillets, cut into small bit size pieces 

• 2 tablespoons butter 

• 75g bacon (ideally middle bacon)

• 300g button mushrooms, thinly sliced 

• 1 brown onion, finely chopped 

• 3 cloves garlic, finely chopped 

• 1.25 cups arborio risotto rice 

• Simply Wholesome Pantry Creamy One Pot Recipe Base 

• 1/2 cup white wine (optional)

• 3.5 - 4.5 cups chicken stock (Use 4.5 cups if not using the white wine)

To serve:

• 1 cup parmesan cheese, grated 

• 1 lemon, juice squeezed 

• Fresh parsley, finely chopped  

Method:

1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add chicken pieces and cook until browned and almost cooked through. Remove and set aside. Add bacon and cook until it's crispy. Remove and set aside. 

2. In the same pan, add 2 tablespoons of butter. Sauté onions until translucent. Add sliced mushrooms and garlic, cook until mushrooms are tender.

3. Stir in arborio risotto rice, ensuring it's well-coated with the butter and vegetable mixture. Add Simply Wholesome Pantry Creamy One Pot Recipe Base and stir to combine. If using, pour in the optional 1/2 cup of white wine and allow it to simmer until mostly absorbed.

4. Gradually add 4-5 cups of chicken stock, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more stock. Continue until the rice is cooked and has a creamy consistency.

5. Return the cooked chicken and bacon to the pan, stirring to combine with the risotto.

6. Remove the pan from heat. Stir in grated parmesan cheese and freshly squeezed lemon juice. Garnish with finely chopped fresh parsley.