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  • 500gBoneless, skinless chicken thighs, cut into bite sized pieces. 
  • 1Onion, finely chopped 
  • 4cloves garlic, finely chopped 
  • 250gVandy’s Streaky Bacon, sliced 
  • 1Leek, chopped 
  • 1cup Ferron Vialone Nano Risotto Rice 
  • 2cups Maggi Vegetable Stock (1 stockcube dissolved in 2 cups hot water) 
  • 2cups Mushrooms, sliced 
  • FreshParsley, finely chopped 
  • Freshlyground salt & pepper 
  • Optional:Freshly grated Parmigiano Reggiano
Seasonthe chicken with pepper and salt, and cook in olive oil in a separate fry panuntil golden brown.

Inthe meantime fry the onion and garlic in a wide sauté pan over a medium heat,for approximately 10 minutes.  Add thebacon and fry for a further 10 minutes. Add the leek and cook until translucent (if you prefer a more ‘crunchyleek texture’ only cook for 5 minutes, if like me you like it nice and soft,cook for 10 minutes). 
Addthe rice and toast for 1 minute. 
Addthe stock, bring to the boil and reduce to a simmer, add the mushrooms andchicken and simmer for 15 minutes, or until the risotto is ‘al dente’.

Takethe risotto of the heat and mix in parsley, salt & pepper to taste and ifyou like you can add some freshly grated Parmigiano Reggiano.

Serves 4

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