Weekly Meal Plan – Autumn Week 5, 2022
Eggplant Parma / Chicken & Bacon Risotto / One Pan Thai Green Curry Fish / Lamb Souvlaki Wraps
Oven Baked Chicken and Bacon Risotto
It's oven baked risottos all the way here at TDP. Guaranteed perfect risotto every time and no more slave to the stir.
Ingredients
- 400 grams chicken thighs - cut into 2cm cubes
- 2 rashers bacon - finely diced
- 1 onion - finely diced
- 3 garlic cloves - crushed
- 2 tbsp olive oil
- 2 tbsp butter
- 3 sprigs thyme - leaves only
- 250 grams mushrooms - finely sliced
- 1½ cups arborio rice
- 1 litre chicken stock
- 200 grams baby spinach
- ½ cup parmesan
Instructions
- Melt the oil and butter in a flameproof casserole dish over medium-high heat until the butter foams
- Add the bacon, mushroom, thyme, onion and garlic to the pan and cook, stirring, for 5 minutes or until softened. Season with sea salt and freshly ground black pepper.
- Add the chicken and cook, tossing, for 2 minutes or until the chicken changes colour. Add the rice and stock and bring to the boil. Cover with a tight-fitting lid or foil and bake for 30
- .Remove the lid, add the baby spinach and bake for a further 5 minutes. Stir through parmesan and serve.
Tips and Variations
VEGETARIAN - Double the amount of mushrooms, use vegetarian stock.
GUTEN FREE - Yes
Nutrition
Calories: 704kcal | Carbohydrates: 79g | Protein: 39g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 755mg | Potassium: 1117mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5037IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 7mg
