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Chicken risotto

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Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 20 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):

    4/6 oz. long grain rice
    6 oz. butter or margarine
    4 slices bacon - chopped finely
    1 med. onion - chopped
    4 oz. closed-cap mushrooms - sliced
    6/8 oz. cooked chicken - chopped
    1 large tomato - chopped
    Good handful peas - cooked/frozen

Method:

1- Half fill a med. saucepan with salted water and bring to boil. Put in rice, bring back to the boil, reduce heat and cook till all water is absorbed; Place clean cloth over rice, replace lid and turn heat to very low (or turn off) to dry the rice..

2-Meanwhile melt fat in deep fryingpan/skillet over medium heat; fry bacon with onions till soft - approx 10 mins; add chicken and fry for 5 minutes. DO NOT let ingts. brown. Add sliced mushrooms and fry for a further 10 mins.

3- Lower heat and add peas and chopped tomato. Mix thoroughly and keep warm. When rice is cooked add to pan and again mix thoroughly.
Serve with a crisp salad and either Soy sauce or sweet chilli sauce can be served as condiments.
Advice: Turkey can be substituted for chicken - excellent way of using up Xmas leftovers. Use scissors to chop bacon - easier than a knife!

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