Chicken & Mushroom Risotto

Creamy risotto with arborio rice, sautéed chicken, mushrooms and bacon, topped with our mushroom-infused butter. Perfect!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Water, arborio rice, fresh chicken breast (12%), fresh onions, white wine, fresh milk, fresh cream (milk), butter (milk), button mushrooms, smoked bacon (pork, water, salt, preservatives: sodium nitrite, sodium nitrate and potassium nitrate, antioxidant sodium ascorbate*), extra virgin olive oil, garlic purée, sunflower oil, Regato cheese (milk), oyster mushrooms, chicken stock (water, chicken, yeast extract, salt, chicken fat, dried potato), shiitake mushrooms, wheat flour, salt, mushroom stock (mushroom concentrate, water, salt, rapeseed oil, onion concentrate, sugar, cornflour), fresh parsley, nameko mushrooms, thyme, porcini mushroom powder, black pepper, porcini flavour.

    *Don’t worry, this is part of the traditional curing method of smoked bacon.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • per 100g*per ½ pack*
    Energy776kJ/186kcal2716kJ/651kcal
    Fat10.9g38.2g
    (of which saturates)4.4g15.4g
    Carbohydrate16.3g57.1g
    (of which sugars)0.6g2.1g
    Protein5.7g20.0g
    Salt0.71g2.49g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 200°C/180°C fan/gas mark 6.

    2. Remove the film but leave the risotto in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 5 minutes.

    3. Leave to stand for 2 minutes and stir before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with a mixed salad or crusty bread

  • Fresh green salad

    (Serves 2)

    1 head of romaine lettuce
    1 cucumber, peeled and sliced
    2 to 3 plum tomatoes, cored and cut into small wedges
    1 small red onion, thinly sliced
    Olive oil and red wine vinegar, to taste
    Salt and freshly ground pepper, to taste

    1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

    2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham's Moussaka and some warm crusty bread.


    Something to drink?

    You might ordinarily reach for a bottle of white wine when chicken is on the menu, but the mushrooms in this dish give it a richness that pairs beautifully with fruity reds. Try a beaujolais or pinot noir.

  • Reviews

    Here's a taste of what people are saying about our Chicken & Mushroom Risotto.

    > Click here to tell us what you think


    “Absolutely gorgeous. Rich, creamy and very tasty. Best ready meal I have ever tried.”

    Ms Julie Baxter


    01/05/16



    Just wanted to let u know that my husband & I thoroughly enjoyed your Chicken & Mushroom Risotto, it was gorgeous… probably the tastiest I've ever tried, look forward to trying some of your other dishes.”

    Mrs Jo Hegarty


    16/04/16



    “We have just tried your risotto with crusty bread, truly delicious.
    We will certainly be trying the rest of the range in the near future. Compliments to the chef.”

    Mrs Anne Beddie


    27/01/16



    “Chicken and mushroom risotto was absolutely delicious – too good to share!”

    Mrs Julie Holmes


    07/07/14

Fresh green salad

(Serves 2)

1 head of romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, thinly sliced
Olive oil and red wine vinegar, to taste
Salt and freshly ground pepper, to taste

1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham's Moussaka and some warm crusty bread.