Name: Cream of chicken risotto with rocket
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 cup water; 420 gram can condensed cream of chicken soup; 30 gram butter; 2 chopped rashers rindless bacon; 1 onion, finely chopped; 1 crushed garlic clove; 1 3/4 cup arborio rice; 1/2 cup dry white wine; 1/2 cup grated parmesan; 1 tablespoon olive oil; 250 gram chicken breast fillet, cubed; 125 gram sliced mushrooms; 1/2 cup frozen peas; rocket leaves and shaved parmesan, to serve

Cream of chicken risotto with rocket

Risotto can be easy with this quick chicken, pea and bacon dish. Top with rocket and the flavours take off.

Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

4 cup water

420 gram can condensed cream of chicken soup

30 gram butter

2 chopped rashers rindless bacon

1 onion, finely chopped

1 crushed garlic clove

1 3/4 cup arborio rice

1/2 cup dry white wine

1/2 cup grated parmesan

1 tablespoon olive oil

250 gram chicken breast fillet, cubed

125 gram sliced mushrooms

1/2 cup frozen peas

rocket leaves and shaved parmesan, to serve

Method

1.In a saucepan, bring 4 cups water and chicken soup to the boil. Melt butter in another saucepan on high.

2.Add bacon, onion and garlic clove, saute for 3-4 minutes. Add arborio rice and cook, stirring, 1 minute.

3.Blend in dry white wine and simmer 1-2 minutes, until almost evaporated. Gradually add soup mixture, stirring, until all liquid has been absorbed and rice is tender (about 20 minutes).

4.Remove from heat and stir through cream and grated parmesan. Season to taste.

5.Heat 1 tablespoon olive oil in a frying pan on high.Cook chicken and mushrooms 4-5 minutes, until cooked.

6.Stir into risotto with frozen peas. Serve topped with rocket leaves and shaved parmesan.

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