Food with JP Passion: Rustle up a risotto

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers, who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

My brother Gavin, who lives with me, has always pestered me to make him a risotto.

So, in the past few months I gave into his pleas, researched a recipe which is both quick and delicious, cooked it and we both fell in love with it.

JP Chicken Bacon and Pea Risotto 4 compressor

Risotto

 

Normally when making a risotto you are required to slowly add the stock one ladle at a time, but with this recipe you don’t need to, you simply add the stock all in one go! Another quick and easy supper which is perfect for this time of year as we approach the darker cold evenings.

A bowl of this delicious risotto on a cold autumn / winter evening is like a hug in a bowl.

This is also a great recipe for using up leftovers such as roast chicken, bacon etc.

Chicken Bacon & Pea Risotto

Ingredients – Serves 4


4 cooked chicken fillets
1 onion
1 teaspoon garlic powder
250g good quality arborio risotto rice
100ml white wine (If no wine you can use water)
1 litre of chicken stock
200g frozen peas
2 tsp of rapeseed oil
100g pancetta bacon
75g grated Parmesan
25g unsalted butter
Freshly ground black pepper

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Method:

1. Heat the oil in a large non stick frying pan, add the onion, garlic and fry until nice and soft and begging to colour

2. Add the risotto rice and stir well to ensure every grain of the rice is coated well

3. Pour in half the wine, bubble for 1 minute, then add all the stock. Bring to a boil, stirring constantly. Then reduce the heat and simmer for 10 minutes, stirring often until the rice is tender and creamy in appearance

4. Add the remaining wine, chicken and frozen peas, stirring constantly, and cook for another 5 minutes

5. Fry off the pancetta in a little oil until nice and crispy

6. Then remove the pan from the heat, add the butter, Parmesan cheese and bacon pieces. Season with black pepper and cover the pan with a lid and allow to sit for 5 minutes, then serve and enjoy in a large serving bowl.

This is the kind of simple but delicious food I love to prepare at this time of year. I’m a huge fan of dishes that can be cooked in one pan and served in a bowl comfy and cosy curled up on the couch. This recipe goes a long way and leftovers are perfect for lunch the next day. You can of course adapt this recipe and include your favourite ingredients to make mushrooms or tomato and buffalo mozzarella risotto. Regardless of what you choose for this staple go-to risotto recipe, I’m confident it will quickly become one of your favourite go-to suppers. Hope you enjoy this recipe.

Contact Jp on:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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