I know that there are a lot of similar Risotto recipes on the site, but every time I tweak something and enjoy the outcome I can’t help but share it with you…
This Chicken, Bacon and Pepper Risotto shares much of its inspiration with my Paprika Chicken and Pancetta version but I like to think of it as a quicker, simpler mid-week version. It’s still packed with flavour, thanks to the saltiness of the bacon lardons and warmth of the smoked paprika, and can be made with pre-cooked chicken to save time and effort. From fridge to table in 25 minutes – what more could you ask for?
Chicken, Bacon and Pepper Risotto
Inspired by many of the flavours of Spain, this Risotto tastes every bit as sunny as it looks.
- 2 Chicken Breasts cooked and sliced
- 80 g Bacon Lardons
- 1 medium Onion peeled and chopped
- 1 medium Red Pepper deseeded and chopped
- 1 tsp Smoked Paprika (Pimentón Dulce)
- 1 clove Garlic crushed
- 1 tbsp Olive Oil
- 150 g Risotto Rice
- 100 ml Vermouth or Dry White Wine
- 500 ml Good Quality Chicken Stock
- 1 tsp Dried Oregano
- 20 g Parmesan Cheese grated
Heat a good sized deep frying pan or saucepan over a medium heat and add the bacon lardons. Cook for 5-10 minutes until the fat has rendered down leaving crispy cubes of meat and plenty of oil in the pan. Remove from the pan with a slotted spoon and put to one side.
Add the chopped onions to the pan and cook in the bacon fat for 5 minutes until starting to soften, then add the peppers and cook for a further 5 minutes. Add the smoked paprika and crushed garlic and cook for a further 1-2 minutes, making sure it doesn't burn. Remove from the pan and put to one side.
Turn the heat up to medium-high and add in the olive oil, followed by the risotto rice. Stir well and cook for a few minutes until the rice is slightly clear on the ends of each grain. Pour in the vermouth (or wine) and stir until almost all of the liquid has been absorbed by the rice.
At this stage start adding the stock one ladle at a time to the rice, continuing to stir well and only adding more stock when the liquid is almost gone. It’s important to note that you may not need all the stock or might need to add a bit more water towards the end.
After about 10 minutes add the bacon, onion and peppers back to the pan,a long with the cooked chicken, and allow their juices to absorb into the rice along with the stock.
After about 18 minutes, when the rice is tender but still retaining a little bite, remove from the heat and stir in the oregano and parmesan.
Divide the risotto between 2 deep plates and serve garnished with a little more parmesan and some freshly ground black pepper.