Chicken, Bacon and Leek Risotto

This chicken, bacon and leek risotto has the perfect balance of protein, fats and carbohydrates to optimise your post-exercise recovery. The creamy risotto rice pairs really well with the Parmesan and smoky bacon, whilst the apple cider vinegar provides a fresh acidity. Food doesn’t have to be bland or “fat free” for you achieve your goals. Whether you want to lose weight, lean up or perform at your very best, food and knowledge are very valuable tools. Once you understand how to use nutrition to your benefit, you will never look back.

Ingredients:

• Chicken breast – 300g – Chopped into 2cm cubes
• Smoked bacon medallions – 4 rashers – Sliced into 2x2cm cubes
• Risotto Rice – 300g
• Leek – 1 (large) – Halved and thinly sliced
• Garlic – 3 cloves - Minced
• Mushrooms – 150g – Thinly sliced
• Peas – 150g
• Apple cider vinegar -2 tbsp
• Parsley – 1 bunch – Finely Chopped
• Butter– 1x tbsp.
• Parmesan cheese – 50g – Grated
• Vegetable oil – 1tbsp
• Chicken stock - ~750mls

Serves 4-6 people

Nutritional information:

Methods:

1. Heat a large frying pan on a high heat before adding the oil. Allow the oil to heat for 1 minute before adding the chicken, bacon and mushrooms. Fry for ~5-8 minutes or until the chicken is lightly browned on all sides.
2. Next, reduce the heat and add the leek, cooking for 3-4min until soft.
3. Add the garlic, and cook for a further minute
4. Next add the Risotto rice and stir well, allowing the rice to toast for ~1-2 minutes.
5. Add the apple cider vinegar and peas, stir well.
6. Add 1x ladle of stock to the pan, stir and allow the rice to absorb. Repeat this step over until the rice is cooked. It should have an al-dente feel to the bite. This should take 15-20 minutes. It is important to gradually add your stock to prevent the dish from becoming too wet. Take your time between adding each ladle of stock and allow the rice to absorb it.
7. Add the butter and stir in well.
8. Stir in the Parmesan cheese and top with parsley before serving.