Chicken, Bacon and Mushroom Baked Risotto – Kathleen Hedger

Serves 4 - 6


  • 3 tablespoons oil
  • 600g chicken breast,  2cm dice
  • 2 rashers bacon, diced
  • 100g mushrooms, sliced
  • 1 small onion, diced
  • 1 1/2 cups arborio rice
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 5 cups chicken stock


  1. Heat oil in a large ovenproof frypan and lightly sauté onions until soft and translucent, add bacon and fry for a further 5 minutes.
  2. Add chicken breast and cook until sealed on all sides and lightly browned.  Add mushrooms and saute for a minute with chicken mixture.
  3. Add rice and saute for a few minutes and stir well to allow grains to coat in oil and pan juices. Add thyme, peas and stock, mix well.
  4. Cover pan with a lid or foil. Place in oven at 180 degrees Celsius for 25-30 minutes until rice is tender and liquid is absorbed. Remove from oven and to add some creaminess you can add a couple of tablespoons of Nuttelex and stir through.

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