Chicken Carbonara Risotto
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Chicken Carbonara Risotto
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| Servings | Prep Time |
| 4 – 6people | 15minutes |
| Cook Time | Passive Time |
| 40minutes | 8minutes |
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Ingredients
- 3tbsp Olive Oil
- 1 Brown Oniondiced
- 2cloves Garliccrushed
- 600g Chicken Thighscut into small bite size pieces
- 8rashers Short Cut Baconchopped
- 3 Eggs
- 3 Egg Yolks
- 1cup Parmesangrated
- 1 1/2cups Arborio Rice
- 4cups Chicken Stock
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.