CHICKEN & MUSHROOM RISOTTO
Creamy chicken risotto with roasted mushrooms and bacon, topped with a parsley and Regato cheese crumb.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- 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 35 minutes. If using a gas oven, cook for an extra 5 minutes.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
-
Ingredients
Cooked rice (rice, water), button mushrooms (18%), chicken (16%), cream (milk), onions, milk, white wine (sulphites), rapeseed oil, bacon (pork, salt, preservative: sodium nitrite*, antioxidant: ascorbic acid), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), lemon juice, garlic purée, Regato cheese (milk), soy sauce (water, sugar, soya beans, wheat, salt), mushroom stock (mushroom concentrate, dried mushrooms, cornflour, salt), salt, chicken stock (water, yeast extract, salt, chicken bones, chicken fat, dried potatoes), pork gelatine, cornflour, sage, parsley, porcini mushroom powder, thyme, black pepper, tarragon.
Secret ingredient: obsession
*Don’t worry, this is a 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.
Nutritional
Informationper 100g
per ½ pack
Energy
550kJ
131kcal1925kJ
460kcalFat
5.6g
19.5g
(of which saturates)
1.9g
6.7g
Carbohydrates
11.7g
40.8g
(of which sugars)
0.8g
2.8g
Fibre
0.7g
2.6g
Protein
8.2g
28.8g
Salt
0.61g
2.14g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts 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.
Goes Best With
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 alongside a creamy Charlie Bigham’s Chicken & Mushroom Risotto.
Something
to drink?
You might ordinarily reach for a bottle of white 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.
