Chicken and Bacon Risotto

Risotto was something that was never made at home (too Italian rather than Greek?) and I had been put off attempting one for years as it was always seen as a bit tricky which turns out to be nonsense. Whether you do the traditional stove top method, an all in one in the casserole dish in an oven or make brilliant use of the Instant pot it's quick, easy, versatile, tasty and comforting. I've gone for a slightly lower calorie version using bacon medallions and some low fat creme fresh and we're trying to be super good at home right now but feel free to substitute in cream or normal bacon rashers.

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Ingredients

Serves 4

12 WW Smart Points per portion

300 g Arborio (Risotto) Rice

1 Shallot

2 Cloves of Garlic crushed

700 ml Chicken Stock

4 Bacon Medallions chopped into small pieces

3 Chicken Breasts chopped into 1/2 inch pieces

1-2 tbsp Grated Parmesan

2 tbsp Half Fat Creme Fresh

Method

Set Instant Pot to Saute function, add oil or cooking spray and once hot add the chopped shallot and crushed garlic

Saute until onions are clear (but do not burn)

Add bacon and fry until crispy

Remove bacon and onions and add the chicken breasts, saute and stir for 2-3 minutes then deglaze the pot with a small amount of the chicken stock

Add the onions and bacon back into the pot

Add rice and cook for a couple of minutes until it turns clear, stirring to ensure it does not stick to the pan

Add the remaining Chicken Stock and stir, place on the lid and set to 10 minutes HP and then Quick Release

Give it a good stir and if the Risotto looks very wet you can set the pot back to Saute to help absorb more liquid but bare in mind that if left for 5-10 minute it will continue to absorb on it's own

Season to taste (will already be quite salty from the bacon and stock so maybe just pepper)

Stir in the Parmesan and the Creme Fresh