We love risotto, it goes down a treat with all the kids and I love it because it’s a cheap meal, where I can use up left-over meat from the weekend’s roast! With a few added extras, roast chicken has a whole new lease of life and it’s so easy to prepare. It really doesn’t matter how much meat you have, the crispy bacon on top disguises a lack of chicken in the risotto if you are stretching out the last portion! In our house we have various intolerances including gluten and dairy, so I have included alternatives in the recipe to accommodate these allergies. This recipe serves a family of five (2 adults, 3 children).

  • Large glug of olive oil (approx 4 tbsp)
  • 1 small white onion, diced
  • 2 medium garlic cloves,
  • 3 rashers of back bacon (or 6 of streaky), chopped into small pieces
  • Left-over roast chicken (or poach a chicken breast), chopped into bite sized pieces
  • 1 tsp mixed herbs
  • 1 large carrot, diced
  • 1 mug of frozen peas
  • Large handful fresh spinach leaves or 6 cubes of frozen spinach
  • 1 mug risotto rice (I use arborio)
  • Good glug of white wine (optional)
  • 1 1/2 pints of stock – boiling water with 1 veg and 1 chicken stock cube (Knorr stock cubes are gluten free)
  • Large knob of butter/ butter alternative if you are dairy free (we like the Pure range)
  • Grated cheese to top- cheddar or parmesan, lactose free if you are dairy free
  • Start the bacon frying on a fairly low heat, keep an eye on it but basically let fry out any excess water and crisp up

Buzymum - Crispy bacon after gentle frying

  • In large saucepan warm the olive oil and fry the onions gently, until translucent
  • Add the garlic and keep stirring so it doesn’t burn
  • Add the mixed herbs and the risotto rice and stir continually for 2 minutes so that the rice is completely coated in the oil
  • Add the wine (if using) or a ladle of stock and stir
  • Add the carrot and stir through

Buzymum - Adding stock to the risotto rice


  • Continue to add the stock ladle by ladle waiting for it to be absorbed each time (keep the stock in a small sauce pan on a low heat)
  • You do not need to stir continuously, but you do need to keep an eye on it so it doesn’t stick to the bottom of the pan
  • After 20 minutes, add the frozen peas and spinach (if using frozen)
  • After a further 5 minutes the stock should have all been absorbed and the rice cooked through
  • Have a kettle boiled just in case you need more liquid, it doesn’t need to be stock, just hot!
  • Add the fresh spinach stir and cover for 2 minutes
  • Add the chicken and stir through
  • Add the butter and stir through until melted. At this point you could add finely grated parmesan but some of my lot don’t like it/ are dairy intolerant, so I leave it on the table to add as desired.
  • Serve with the crispy bacon on top.

Buzymum - Chicken & Bacon Risotto


Previous recipes: Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev  Crunchy Salmon Fishcakes, The Best BologneseQuick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy SauceRoasted Vegetable Pasta SauceChinese SalmonChorizo and veg pasta & Homemade fish (or chicken) fingers.

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx

Keep Calm and Carry On Linking Sunday
Easy Chicken & Bacon Risotto
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