Chicken and bacon risotto is a filling budget meal, perfect for a midweek dinner. Cooked in one pot, you'll save on washing up too!
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Chicken and Bacon Risotto

Course Main Course
Cuisine Spanish
Keyword Chicken, Rice
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Skint Chef


  • 2 tbsp oil
  • 4 chicken thighs (or leftover chicken) chopped
  • 5 bacon rashers
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 150 g mushrooms chopped
  • 250 g rice
  • 1 ltr chicken stock
  • 200 g peas
  • 80 g parmesan
  • 1 bunch fresh parsley
  • Black Pepper


  • In a non-stick pan, add a dash of oil and cook the chicken, ensuring it is thoroughly cooked through and then set to one side in a bowl.
  • Gently heat 1 tbsp oil and sauté the bacon until crispy. Add the onions, then add the garlic and mushrooms and cook for 4-5 minutes until lightly golden.
  • Add the rice and frequently stir until all the juice from the pan has been absorbed (approximately 1 minute).
  • Add ¼ of the chicken stock, cook for 5 minutes, add another ¼ of the stock and cook for another 5 minutes. Then add another ¼ of the stock and cook for another 5 minutes.
  • Add the chicken and peas and the remainder of the stock and cook for a further 5 minutes. The risotto should be fluffy on the outside with a slight bite in the middle.
  • Remove from the heat, and add the parmesan, parsley, and pepper to taste (no salt needed as the bacon is salty), then put the lid on and leave for 5 minutes. Stir through and serve.