Chicken and Bacon Risotto

Italian

Pre-Preparation

Requires cooked chicken breast (from yesterdays roast).

Ingredients

  • 1.75l of Boiling Chicken Stock
  • Low Calorie Cooking Spray
  • 200g Back Bacon Rashers – Visible Fat Removed – Roughly Chopped
  • 2 Large Leeks finely chopped
  • 300g Dried Risotto Rice
  • 4 Cooked Skinless and Boneless chicken breasts – shredded
  • Pinch of Safron
  • Salt and Freshly Ground Black Pepper
  • Small Handful of Freshly Chopped Chives

Timings

  • Preparation: 7
  • Cooking: 33
  • Rest:
Servings
4
Slimming World Friendly
Yes
Slimming World Syn Value (per person)
Type
Main
Source
Slimming World - Free Food Feasts! - Page 90

Method

Pour the stock into a saucepan and keep hot over a medium heat.

–

Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat.

Add the bacon and stir fry until crisp.

Remove from the pan with a slotted spoon and set aside.

Add the leeks to the pan and cook for 5-7 minutes to soften.

–

Add the rice and stir-fry for 1 minute.

Then stir in the chicken and saffron.

Turn the heat to medium and add the stock, 1 ladleful at a time, stirring often, and waiting for the rice to absorb the liquid before adding more.

Continue for 20 – 25minutes or until the rice is just cooked and the risotto has a creamy consistency.

–

Season to taste then stir in the bacon and scatter over the chives to serve.