Chicken & Tomato Risotto

With the tomato and herbs, this bright risotto tastes a little bit like pizza...




It is sumptuous, delicious and perfect served with some fresh peppery rocket.



Serves 2

2 chicken breasts, diced into big chunks

3 rashers streaky bacon, chopped

150g arborio rice

1 litre chicken stock

1 cup passata 

1 red onion 

1 tbsp tomato purée

2 tsp dried oregano

2 tbsp grated Parmesan, plus extra to serve

Salt & pepper

Oil, for frying

Basil, to serve

A little rocket,  to serve (optional)

In a large pan fry the bacon in a little oil until crisp and golden then remove from the pan with a slotted spoon leaving the oil and bacon fat in the pan. Add the chicken chunks and cook for about 10 minutes until completely cooked through. Remove from the pan with a slotted spoon and set aside with the bacon.

Add a splash more oil (if needed) and the red onion to the pan and cook in the bacon fat until they soften, then add the rice and mix to cover it in the oil .

On a medium to high heat add a ladle full of the stock stirring constantly until absorbed by the rice then add another until absorbed again and repeat until all the stock has been used and the rice is soft. This should take about 20 minutes - don't forget to keep stirring.

With the penultimate ladle full of stock add the cooked bacon and chicken. Turn the heat down and stir until the meat is hot again.

Once you have added all the stock, pour in the passata and puree, add the oregano, seasoning and parmesan and stir until absorbed.

Serve with the basil, rocket and sprinklings of the remaining parmesan.