- 4 tbsp butter
- 1 onion, diced
- 4 bacon shortcuts, sliced
- 500g chicken mince
- 1 cup mushrooms, chopped
- 2 cups arborio rice
- 1 cup white wine
- 5 cups chicken stock
- 1 cup parmesan cheese
In a lidded pan, heat the butter and fry the chicken, bacon and mushrooms until the chicken is cooked.
Add the rice and stir until grains are glossy and transparent.
Add wine and simmer for 2 mins.
Add stock and stir. Place lid on and turn heat to low. Simmer for 10 mins.
Stir parmesan through and serve with extra parmesan.
- This is not the traditional way of making risotto but it is easy and less labour intensive.
- This is a great meal for children. Just make sure that you cut the mushrooms small so they can’t see them.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.