HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Bacon Risotto
Chicken & Bacon Risotto

Chicken & Bacon Risotto

with Charred Corn & Lemon Pangrattato

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Few things are as comforting as risotto. This delightful dish has everything you want and more – tasty chicken, smokey bacon and charred sweetcorn. Top it off with a zesty pangrattato for added crunch, and you’ve got pure happiness in a bowl.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 tin


2 unit


1 packet

chicken thigh

1 packet


2 sachet

garlic & herb seasoning

2 packet

arborio rice

2 cube

chicken stock

1 bag

baby spinach leaves

1 unit


1 packet

panko breadcrumbs


2 packet

grated Parmesan cheese


1 pinch

chilli flakes

Not included in your delivery

olive oil

4 cup


40 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat26.6 g
of which saturates13 g
Carbohydrate101 g
of which sugars8.2 g
Dietary Fibre0 g
Protein43.7 g
Cholesterol0 mg
Sodium1130 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn. Grate the zucchini. Cut the chicken thigh into 2cm chunks. Cut the bacon into 1cm squares.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the bacon and sweetcorn and cook, until slightly golden, 2-3 minutes. Add the chicken and cook, until just browned, 4-5 minutes. Reduce heat to medium-high and add the grated zucchini, garlic & herb seasoning, arborio rice, water and crumbled chicken stock. Bring to the boil, then remove from the heat.


Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.


While the risotto is baking, roughly chop the baby spinach leaves. Zest the lemon, then slice into wedges. Wash and return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs and cook, stirring, until golden brown, 3 minutes. Add the lemon zest and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl.

TIP: Add more or less lemon zest according to your taste.


When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir through a generous squeeze of lemon juice, grated Parmesan cheese, butter and spinach. Season with salt and pepper.


Divide the chicken and bacon risotto between bowls and top with the lemon pangrattato. Garnish with the chilli flakes (if using).