250g pack smoked bacon, chopped into small pieces
200g cooked chicken (we used boneless thighs)
25g lactose free butter
300g risotto rice
half a glass of white wine (optional)
150g pack tomatoes, chopped
700ml hot chicken stock
50g parmesan, grated
1 tbsp chopped chives
Serves - 4
Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
Stir in the cooked chicken and lactose free butter and cook for 3-4 mins until soft.
Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
Add the tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked.
Stir through most of the Parmesan and serve sprinkled with the remainder and the chives.
Recipe adapted from: Good Food