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Eightyrecipes
Creamy Chicken, Bacon and Pea Risotto
by Bity · eightyrecipes.com
A creamy one pan risotto with smoked bacon, chicken thighs and sweet peas, finished with mascarpone, Parmesan, lemon and fresh herbs.
Creamy chicken risotto with bacon, peas and chives in a white bowl
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 650 kcal

Ingredients  

  • 1 tablespoon butter
  • 7 ounces smoked bacon diced (200 g)
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces (500 g)
  • 2 shallots finely diced
  • 3 cloves garlic minced
  • 1 1/2 cups Arborio rice 300 g
  • 1/2 cup dry white wine 120 ml
  • 4 cups hot chicken stock 960 ml
  • 1 cup frozen peas 150 g
  • 4.4 ounces mascarpone cheese 125 g
  • 1/2 cup double cream 120 ml
  • 1/2 cup grated Parmesan cheese 50 g, plus extra to serve
  • 1 tablespoon lemon juice 15 ml
  • 1 lemon zest only
  • 2 tablespoons fresh chives chopped (6 g)
  • 1 tablespoon fresh parsley chopped (4 g)
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Heat the butter in a large sauté pan or Dutch oven over medium heat.
  • Add the bacon and cook until beginning to crisp.
  • Add the chicken pieces and cook until lightly browned.
  • Stir in the shallots and cook for 2 to 3 minutes until softened.
  • Add the garlic and cook for 30 seconds.
    Butter melting, then smoked bacon, diced thigh pieces, shallots and garlic in a steel pan
  • Stir in the risotto rice and cook for 1 minute, coating every grain with the fat.
  • Pour in the white wine and stir until mostly absorbed.
  • Add the hot chicken stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
  • Continue until the rice is tender and creamy, about 20 to 25 minutes.
    Arborio grains added to the pan, then hot stock ladled in until the rice turns plump and creamy
  • Stir in the peas and cook for 2 minutes.
  • Add the mascarpone, double cream, Parmesan, lemon juice and lemon zest.
  • Stir until creamy and smooth.
  • Fold through the chives and parsley.
    Frozen peas, mascarpone and Parmesan stirred through, a squeeze of lemon, then chives and parsley
  • Taste and season with salt and black pepper as needed.
  • Serve immediately with extra Parmesan and a little extra lemon zest on top.

Notes

Nutrition values are an estimate. Keep the stock hot and add it one ladle at a time. Chicken breast can be used, although thighs stay juicier. Replace the wine with extra chicken stock if preferred. Full-fat cream cheese can stand in for mascarpone. Store leftovers in an airtight container in the fridge for up to 3 days; when reheating, add a splash of chicken stock, milk or water because it thickens considerably once chilled. Not suitable for freezing, as the creamy texture can become grainy after thawing.
Nutrition
Calories 650 kcal
Fat 36 g
Saturated Fat 18 g
Protein 30 g
Carbohydrates 44 g
Sugar 4 g
Sodium 1180 mg
Nutrition is an estimate, calculated automatically.
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