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