Risottos are great meals during the colder months. They provide hearty, tasty meals to lift your spirits during these times. However, I like Risottos all year round, and they are a fairly regular dish for us at home. We tend to prefer to oven bake our risottos, rather than use the ladle over a stove method. I haven’t noticed any difference to the result and it is just so much easier to make.
The chicken thighs and bacon are initially browned before adding the rice and stock and baking in the oven and letting the magic happen. The egg and parmesan are added at the end to provide a lovely creamy finish. A really great Risotto to please everyone.
There is usually left over after our dinner and it tastes great heated up the next day.
Print Recipe
Chicken Carbonara Risotto
Instructions
Pre-heat a fan forced oven to 180°C (350°F).
Heat 1 tbsp olive oil in a large oven proof baking dish over medium high heat.
Add chicken & bacon and cook for about 10 minutes or until chicken is browned. Remove from dish and set aside.
Add 2 tbsp olive oil to dish.
Add onion & garlic and cook for 2-3 minutes until onion softens.
Add rice, stir to mix through and cook for a further minute.
Return chicken and bacon to dish and stir to mix through.
Add chicken stock, stir to mix through, bring to boil then remove from heat.
Place baking dish, covered, into oven and bake for about 25-30 minutes until stock has been absorbed.
Remove from oven and allow to sit for 2-3 minutes while still covered.
While baking dish is cooling, in a medium sized bowl, add eggs, egg yolks and parmesan. Season with black pepper then whisk to combine.
Remove lid, add egg mixture and stir to fully mix through.
Cover with lid and let sit a further 5 minutes.
Remove lid, garnish with extra parmesan, parsley and black pepper before serving.
John 
