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  • 500g Boneless, skinless chicken thighs, cut into bite sized pieces. 
  • 1 Onion, finely chopped 
  • 4 cloves garlic, finely chopped 
  • 250g Vandy’s Streaky Bacon, sliced 
  • 1 Leek, chopped 
  • 1 cup Ferron Vialone Nano Risotto Rice 
  • 2 cups Maggi Vegetable Stock (1 stock cube dissolved in 2 cups hot water) 
  • 2 cups Mushrooms, sliced 
  • Fresh Parsley, finely chopped 
  • Freshly ground salt & pepper 
  • Optional: Freshly grated Parmigiano Reggiano
Season the chicken with pepper and salt, and cook in olive oil in a separate fry pan until golden brown.

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

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

Serves 4

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