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Fancy a chicken treat for four?

Chicken risotto
Chicken risotto

As a tasty occasional treat, how about this week’s recipe... chicken and mushroom risotto?


4 Truly Irresistible British Free Range chicken breast fillets

80g Truly Irresistible brie, cut into cubes

8 Truly Irresistible summer kiss tomatoes, roughly chopped

4 rashers of smoked streaky bacon

2tsp olive oil

For the risotto:

1 onion, finely chopped

2 garlic cloves, crushed

2tsp olive oil

2 mushrooms, cut in half and thinly sliced

200g risotto rice

100g Truly Irresistible peas, defrosted

100ml white wine

400-500ml hot chicken stock made from concentrate

20g Truly Irresistible parmesan cheese, finely grated

1tbsp parsley, finely chopped

Truly Irresistible olive oil to garnish


Pre-heat the oven to 190C/ gas 5.

Place the chicken onto a chopping board with the underside facing upwards.

Make a small cut into the middle of the breast about 5cm in length but not all the way through.

Then turn the knife and cut across making a small pocket. Fill the pocket with the brie and tomatoes and place onto a plate.

Take a rasher of the bacon and with the back of your knife rub along the bacon to make it longer and thinner.

Now wrap each of the chicken breasts with the bacon and place onto a lightly oiled tray. Drizzle over a little more oil and bake for 20 minutes.

Meanwhile, to make the risotto, gently cook the onion in the olive oil over a low heat for 5 minutes.

Next add the garlic and mushroom and continue cooking for a further 2-3 minutes, stirring every so often. Now add the risotto rice and continue cooking and stirring for 1 minute before adding the white wine.

Once the wine has absorbed start adding the chicken stock at 100ml at a time, stirring every so often and making sure the risotto doesn’t run dry.

When the rice is almost cooked add the peas and a little more stock if you need it and cook for 2 minutes.

To finish the risotto add the parmesan cheese, parsley and, if you like but not essential, 20g of cold butter, stir and season to taste.

To serve divide the risotto onto warmed plates, slice the chicken in half and arrange on top of the risotto and finish with a little drizzle of olive oil and serve to great applause!

This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4

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