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Chicken and Bacon Risotto | One Pot Chef

Chicken and Bacon Risotto | One Pot Chef



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Chicken and Bacon Risotto is a delicious main meal. Succulent chicken and tasty bacon mixed into a creamy risotto with onions and garlic. This recipe is easy enough to make for a weeknight dinner, and impressive enough to serve to friends at a dinner party!

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RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

1 Tablespoon of Butter
1 Tablespoon of Olive Oil
1 Brown Onion (diced)
2 Rashers of Bacon (diced)
3 Chicken Thigh Fillets (skinless, trimmed and diced)
2 Teaspoons of Crushed Garlic (2 cloves)
2 Cups of Arborio Rice (Risotto Rice)
4 Cups of Chicken Stock (or Vegetable Stock)
1 Cup of Water (plus extra if required)

Preperation Time: 10 minutes
Cooking Time: 25 minutes

Serves 4 – 6 (as a Main Meal)

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a converstion chart if using Imperial)

Music by Kevin McLeod (Used with Permission)
http://incompetech.com

source

View Comments (44)

44 Comments

  1. Jake Brown

    October 28, 2016 at 11:38 am

    can u double the recipe

  2. Lukelegs

    October 28, 2016 at 11:38 am

    Great work buddy!

  3. Sheldon Weinman

    October 28, 2016 at 11:38 am

    Great tutorial! This was actually my first ever time cooking and although it didn't come out like yourself was still good! Thanks for the video!

  4. Karen Hicks

    October 28, 2016 at 11:38 am

    I have been so frightened to make Risotto but after seeing this video I think I might have a go at making it. Thank you Chef

  5. The Joker

    October 28, 2016 at 11:38 am

    You forgot a knob of buttaa at the end . Makes it creamier

  6. Brenda Testa

    October 28, 2016 at 11:38 am

    You forget the parmesan! :)

  7. Brenda Testa

    October 28, 2016 at 11:38 am

    For more tastier risotto… instead a cup of water, put a cup of white wine :)

  8. IAmAgainst

    October 28, 2016 at 11:38 am

    What's this arborio thing..? It's a lot easier with carnaroli rise, it's not as hard to get the desired doneness without overcooking it and it tastes a lot better.

  9. Kerryb1876

    October 28, 2016 at 11:38 am

    This recipe looks similar to caribbean chicken pelau. I have no idea risotte was this simple. Thanks!!

  10. seshn24

    October 28, 2016 at 11:38 am

    :)

  11. Joe Lee

    October 28, 2016 at 11:38 am

    great video. 

  12. wildboyz322

    October 28, 2016 at 11:38 am

    if you dont arborio rice, japanese sushi rice is actually a great substitution as well. you just need a type of rice thats really starchy

  13. shrimpsquiggles

    October 28, 2016 at 11:38 am

    Risotto is even better with parmesan stirred through and lots of salt and cracked pepper

  14. Altron853

    October 28, 2016 at 11:38 am

    I have the exact same bowl at the end!

  15. Pampamxo

    October 28, 2016 at 11:38 am

    I think you are so cute 🙂
    

  16. Sienna Patra

    October 28, 2016 at 11:38 am

    Awesome!

  17. OnePotChefShow

    October 28, 2016 at 11:38 am

    You need to use arborio rice to make risotto, otherwise the recipe won't work ;)

  18. Lily Zhen

    October 28, 2016 at 11:38 am

    what if I just use regular rice? I couldn't find the arborio rice :)

  19. Natalia Prado

    October 28, 2016 at 11:38 am

    nice growl LOL!!

  20. theanonymousx

    October 28, 2016 at 11:38 am

    I think I may have done something wrong…there is a small fire in the kitchen
    ….
    Correction.. "large" fire.

  21. OnePotChefShow

    October 28, 2016 at 11:38 am

    @daiin05 If you like ;)

  22. Ben Walker

    October 28, 2016 at 11:38 am

    Ok… I did this… It was GREAT!

    But I kinda combined 2 of your recipes, to make the chicken stock, I used some OXO Cubes and then I poached the chikcen in it first and then added to the risotto… turned out really really nice.

  23. Ian Lim

    October 28, 2016 at 11:38 am

    hi may i know beside using the cheat powdered stock,is there a simple recipe for it?
    

  24. bool

    October 28, 2016 at 11:38 am

    I love this channel, thanks 🙂 i subbed xx 

  25. Gloria Tham

    October 28, 2016 at 11:38 am

    I was actually more amazed by his voice o.o

  26. Sae'dah Ibrahim

    October 28, 2016 at 11:38 am

    @KayokohMusic thanks for your reply! i'll look for them 🙂 

  27. Sae'dah Ibrahim

    October 28, 2016 at 11:38 am

    @madwithpower oh ok cold storage.. ok i'll look out for them thanks!
    

  28. Sae'dah Ibrahim

    October 28, 2016 at 11:38 am

    @freddiecel thanks for your reply 🙂 

  29. KayokohMusic

    October 28, 2016 at 11:38 am

    @Ednique they do sell them here. Arborio is slightly cheaper than Carnaroli and they are sold in green boxes of about 1 kilo. I've only used the Carnaroli so far, but it does swell up quite alot. 300g of rice can serve about 3 people fairly comfortably.

  30. Madalene

    October 28, 2016 at 11:38 am

    @Ednique you can get arborio rice at cold storage. not all outlets have them though.

  31. dusted04

    October 28, 2016 at 11:38 am

    @OnePotChefShow looks good mate making this tonight 

  32. OnePotChefShow

    October 28, 2016 at 11:38 am

    @FinalTroop I added water to cut through the saltiness of the stock ;)

  33. Ian

    October 28, 2016 at 11:38 am

    Why did you add a cup of water at the end? Why not add more stock instead?

    I enjoyed this video, gave me some ideas on dishes I want to experiment with.

  34. GromWizard

    October 28, 2016 at 11:38 am

    awesome my parents are away for the night so this is what ill make myself 

  35. Freddie Chew

    October 28, 2016 at 11:38 am

    @Ednique It would be better if you'd use arborio rice for risotto because of the starch content that makes your risotto creamy in texture and also because of it's water absorbing properties.

  36. OnePotChefShow

    October 28, 2016 at 11:38 am

    @prac2 I just used powdered stock concentrate – I'm a cheat ;)

  37. prac2

    October 28, 2016 at 11:38 am

    how did you make the stock?

  38. OnePotChefShow

    October 28, 2016 at 11:38 am

    @Ednique You need to use Arborio Rice (aka Risotto Rice) to get the right consistency ;)

  39. Sae'dah Ibrahim

    October 28, 2016 at 11:38 am

    May i know is it possible to use normal rice or is there a specific kind of rice to cook risotto? I'm from Singapore and rice is our staple food here. 

  40. OnePotChefShow

    October 28, 2016 at 11:38 am

    @laurenjadebrownxoxo The bacon was raw, and cooked with the onion ;)

  41. ThorMaxx

    October 28, 2016 at 11:38 am

    Its funny how risotto always kinda looks like lumpy oatmeal….I have made a italian Sausage Risotto which is pretty much the same as what you did here. It tastes great, but the presentation is just not there…

  42. OnePotChefShow

    October 28, 2016 at 11:38 am

    @GNH33 Actually, it was pig bacon ;)

  43. OnePotChefShow

    October 28, 2016 at 11:38 am

    @vidoodeum Risotto is tricky to reheat, as it usually doesn't maintain the same consistancy the next day. Try heating it up with a little extra stock (1/2 a cup at most) mixed through for best results.

  44. steph x

    October 28, 2016 at 11:38 am

    can't wait to try this. Think i'll cook it when i'm on my own to practice first :)

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