Ingredients
30g butter
2 cloves garlic
crushed
1 brown onion
diced
4 middle bacon
diced
1 cup arborio rice
2 tbsp chicken flavoured stock powder
3 cups boiling water
(750ml)
1 small double chicken breast
(500g), diced
1 cup parmesan cheese
(100g), grated
parsley
for garnish
Equipment
- 1 rice cooker
Instructions
- Gather all ingredients.
- Set the rice cooker to cook position and place butter, garlic, onion and bacon into the bowl. Fry until the onion is translucent.
- Add the rice and cook for 2-3 minutes ensuring that the grains are coated in the butter. Add the stock powder, boiling water and chicken. Stir to combine, making sure the cook button is still down.
- Cook for approximately 15-20 minutes or until the rice is cooked but still has a firm bite. If it is a little dry just add a few tablespoons of water and stir. Stir in parmesan cheese, garnish with parsley and serve.
Notes
Tip
I used a very basic rice cooker for this recipe and I had to push the button twice to cook to the end.
Tip
Risotto should have a nice creamy finish, which is why we add a little water and parmesan at the end.
Tip
Whenever you cook chicken with bacon, the bacon keeps the chicken pink in colour, even when it is cooked.
