Chicken and Bacon Risotto Stove Top

Ingredients

• 2 tbsp butter
• 1 1/4 cups arborio rice, washed well
• 500 g chicken thigh fillet, diced
• 100 g bacon, sliced
• 35 g Rice Cookers Chicken and Bacon Risotto
• 1/3 cup light cream
• 1/2 cup parmesan cheese

Method

1. Heat butter in a large heavy based, non-stick saucepan. Brown washed rice, chicken and bacon.
2. Place recipe base and 3 ½ cups of boiling water into the saucepan.
3. Bring to the boil, cover with lid and reduce the heat to low for 12-15 minutes. Stir half way through cooking.
4. Stir through cream and Parmesan cheese. Serve immediately.