Chicken, Bacon and Mushroom Risotto

Midweek meal. Jam packed risotto with a huge amount of flavour

Serves 4-6

Knob of Butter
1 Onion, diced
2-3 Chicken Breasts, diced
200g Chestnut Mushroom, cut into quarters then in half
100g Smoked Bacon Lardons
150ml White Wine
1.4l Chicken Stock
25g Parmigiano Reggiano
250g Arborio Risotto
Handful Parsley, chopped
1 Carrot, peeled and diced into cubes

1. Melt the butter in a pan and fry the chicken until cooked all the way through. Remove and put on a plate with kitchen roll to dab the excess fat. Then fry the bacon for 2- 4 minutes. Then remove this from the pan and put on kitchen roll.

2. With the juices and remaining butter in the pan, add the carrots and onion and fry til softened (couple of minutes). Add the risotto rice and allow to fry for a minute. Add the white wine and stir. Allow to reduce. Then add 2 ladles of stock and stir. Allow to reduce before adding another ladle of stock. Continue until out of stock. Keep stirring so risotto doesn't stick to the bottom of the pan. 

3. When there is no more stock add the chicken, mushrooms, bacon, Parmigiano Reggiano and parsley to pan. Serve with extra cheese and parsley.

Mediterranean Chicken Burgers

Tired of those horsemeat burgers? Try my chicken burgers.... No horses in sight. Has a lot of healthy things in them with an explosion of different tastes.

Serves 2

1 Chicken Breasts, cut in half

About 5 slices of bread worth of breadcrumbs

4 tsps Green Pesto

A ball of Mozerella, sliced

1 Red Onion

Rocket

Jar of Sundried Tomatoes

4 Bread Rolls (Ciabatta, Burger Buns etc)

Salt and Pepper

Olive Oil

1. Cut each chicken breast in half. For each half put them underneath some cling film and flatten with a rolling pin.

2. Rub a bit of oil onto each bit of chicken then dip the chicken breast halves onto a plate of breadcrumbs, salt and pepper.

3. Heat a frying pan with some olive oil. Then fry in the pan, each side for about 5 minutes. It should be a golden brown colour.

4. For each roll put a small handful of rocket and some sliced red onion.  Cut half of the chicken breast half and place on top. Add a mozzarella slice, a couple Sundried tomatoes and a tsp of green pesto. Repeat for each roll. Serve with some chips and salad.