Chicken, Bacon and Portobello Mushroom Risotto
with spinach and sprinkled parsleyCalories
:
851 kcalProtein
:
60.1g proteinTotal
:
50 minutesDifficulty
:
MediumFamily Friendly
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Leek
5 grams
Parsley
2 sachet(s)
Vegetable Stock
100 grams
Irish Bacon Lardons
60 grams
Baby Spinach
225 grams
Risotto Rice
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
150 grams
Portobello Mushrooms
2 sachet(s)
Garlic & Herbs
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter (Optional)
Nutrition Values
Energy (kJ)3559 kJ
Energy (kcal)851 kcal
Fat20.2 g
of which saturates7.2 g
Carbohydrate114.5 g
of which sugars6.9 g
Dietary Fiber30.5 g
Protein60.1 g
Cholesterol7.2 mg
Salt5.4 g
Trans Fat0.2 g
Potassium454.6 mg
Calcium92.7 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Ladle
Cooking Steps
1
- Trim the leek and halve lengthways. Thinly slice widthways.
- Thinly slice the portobello mushrooms.
- Roughly chop the parsley (stalks and all).
2
- Pour 1000ml water (per 2P) into a pot.
- Add the stock, then bring to the boil and stir to dissolve. Allow to simmer over low heat.
- Meanwhile, place a large pan over medium heat with a drizzle of oil.
- Once hot, add the chicken and cook until golden, 5-6 mins. Add the bacon for the final 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Chicken is cooked when no longer pink in the middle.
- Add the mushrooms and leek and fry until softened, another 5 mins.
3
- Add the risotto rice to the pan.
- Cook over medium-low heat, stirring occasionally, until the edge of the rice is translucent, 2-3 mins.
4
- Stir in a ladle of your stock.
- When the stock has been absorbed by the rice, stir in another ladle of stock.
- Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins, and your risotto is done when your rice is al dente.
5
- When the risotto has 3 mins left, stir the spinach through the risotto a handful at a time.
- Cook until piping hot, 3 mins.
- Stir through the garlic herb mix.
6
- Once cooked, remove the risotto from the heat.
- Stir in some butter (if you have any), half the parsley and three-quarters of the cheese.
- Season to taste with salt and pepper.
- Serve your risotto in deep bowls with the remaining cheese and parsley scattered on top.
