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.

  1. Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
  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 35 minutes. If using a gas oven, cook for an extra 5 minutes.
  3. 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.

A little bit on the side image

Goes Best With

(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.

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.

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