Wild Mushroom Risotto with Chicken, Pancetta & Spinach Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

2 x 175g chicken breasts
1 tblsp olive oil
100g pancetta cubes
1 x 190g jar Sacla' Wild Mushroom Sauce for Risotto
200g risotto rice
1 chicken stock cube
large knob butter
50g baby spinach leaves
few Parmesan shavings
salt & freshly ground black pepper

Instructions

Rub the chicken breasts with olive oil, season and roast in a hot oven for 15-18 minutes until golden and cooked through. Add the pancetta to the pan for the last 6-8 minutes so that it crisps up nicely.

Empty the Wild Mushroom risotto sauce into a large saucepan. Add the rice, stock cube and 3 empty jars worth (600ml) of water. Bring to the boil, then reduce down to a simmer and cook for 15-20 minutes, stirring frequently until creamy but the rice still has some ‘bite'. If the risotto looks too dry before it has finished cooking just add a splash of extra boiling water.

When the chicken and pancetta are done, remove them from the oven. Let the chicken rest for a few minutes before slicing it into small chunks, and drain the pancetta on some kitchen paper.

Stir a knob of butter into the risotto, season well, and add the chicken and spinach leaves. Divide between 2 / 3 warm bowls, scatter over the Parmesan and pancetta and serve. Buonissimo!