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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.

Allergens:GlutenMilk

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
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 tin

sweetcorn

2 unit

zucchini

1 packet

chicken thigh

1 packet

bacon

2 sachet

garlic & herb seasoning

2 packet

arborio rice

2 cube

chicken stock

1 bag

baby spinach leaves

1 unit

lemon

1 packet

panko breadcrumbs

(ContainsGluten)

2 packet

grated Parmesan cheese

(ContainsMilk)

1 pinch

chilli flakes

Not included in your delivery

olive oil

4 cup

water

40 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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