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
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