Nan's Chicken, Bacon & Cherry Tomato Risotto
with Sweetcorn & Parsley
If the sound of making a risotto from scratch sounds a little too daunting, we’ve taken the fuss and bother right out of this risotto. With chunks of tender chicken, sweet balsamic roasted tomatoes and popping corn, it comes together in one pan (without all the stirring) for a comforting bowl of goodness.
Ingredients
1 sachet
Nan's Special Seasoning
1 tin
Sweetcorn
1 tin
Tinned Cherry Tomatoes
320 g
Chicken Thigh
1
Celery
1 packet
Calrose Rice
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Bacon
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Finely chop celery and garlic. Drain the sweetcorn. Drain the tinned cherry tomatoes. • Cut chicken thigh into 2cm chunks. TIP: Reserve the passata from the cherry tomatoes to use in another meal!
• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, bacon, corn and celery, tossing occasionally, until browned, 1-2 minutes. • Add garlic, Nan's special seasoning, Aussie spice blend and arborio rice, and cook until fragrant, 1-2 minutes. • Add cherry tomatoes, chicken-style stock powder, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people). Stir to combine and bring to the boil.
• Cover tightly with a lid (or foil), then transfer to the oven and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When the risotto is done, stir through the butter and season to taste. TIP: 'al dente' rice is cooked through but still slightly firm in the centre. TIP: If the risotto is dry, add a splash of water and stir through.
• Divide chicken, bacon and cherry tomato risotto between bowls. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touches and tear over the parsley.
