There’s no fiddling about stirring this pot or adding stock gradually – all the liquid goes in with the risotto rice and the result is a super-creamy consistency.

SERVES 4 – PREP 5 MINS – COOK 12 MINS

1tbsp olive oil

200g mini chicken fillets

100g bacon bits or pancetta

2 x 175g Risotto Pronto quattro formaggi (we used Riso Gallo)

200g frozen peas

200ml crème fraiche

50g Parmesan cheese, grated

2tbsp chopped chives

 

 

 

1 Heat the oil and fry the chicken and bacon in a large pan for a few mins.

2 Pour in 700ml boiling water into a large pan, with two packs of  risotto pronto rice and cook for 7 mins.

3 Add the peas, and the crème fraiche and cook for 5 more mins until the rice is tender, most of the liquid.

4 Serve sprinkled  with Parmesan cheese and chives.

Per serving: 580cals, 38g fat, (21g saturated), 30g carbs

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