One of our most staple meals during our travels was a little McCormicks rice cooker mix for chicken risotto. It was super easy to make and only required one pot, which is the best kind of meal when you are camping if you ask me!
Brendan loved it so much we made sure to put it on the meal list every week, even after we returned home. Much to his dismay however, the line has been discontinued. At least throughout the entire Wollongong Shire. I searched and searched but was unable to find the mix in any of the supermarkets in our area. One day it was there, the next it was gone, slipped down the rabbit hole unnoticed by many but missed greatly by us Battys.
Lucky for Brendan though, I fancy a challenge in the kitchen. And so, after 3 attempts at getting it right, here is my own mash up of Brendan’s fave dish – Chicken, Bacon & Mushroom risotto. Serves about 4 adults. Give it a try and leave a comment with your thoughts.
ANGELA’S CHICKEN, BACON & MUSHROOM RISOTTO
INGREDIENTS
500-700g chicken breast, diced
2 rashers bacon, diced
handful cup mushrooms, diced
3 cups arborio rice
1 Tbs butter or margarine
3 cloves garlic, crushed
2 Tbs chicken stock powder
1 Tbs vegetable stock powder
2 tsp Cumin
1 Tbs rosemary
1 Tbs sugar
pepper to taste
4.5 – 5 cups water
200ml cream
grated parmesan or cheddar to serve
INSTRUCTIONS – STOVE TOP
Place chicken and bacon in large pot and cook on medium heat until almost done. Try not to brown the chicken too much or it will be a bit tough to eat. Add butter, garlic and rice, stirring until rice is coated in melted butter. Cook for 1 minute.
Add mushrooms and remaining dry ingredients and mix until well combined. Stir in water and bring pot to boil on high. Once boiling, reduce to simmer and allow to cook slowly until all water is absorbed by rice. Check consistency of rice when 3 quarters done, you may wish to add some extra water depending on how you like your rice.
Once rice is cooked simply stir through cream and serve topped with grated cheese.
For a stronger flavour you can mix through a handful of grated parmesan before stirring through cream.
INSTRUCTIONS – RICE COOKER
Place chicken, bacon, rice, garlic, mushrooms & spices in rice cooker pot. Stir to combine then add water.
Switch on and go do something fun until it is finished.
Stir through cream and top with cheese to serve.
Im actually not sure what I like best about this recipe – the limited amount of washing up after or the fact that both my children (including little miss “mummy-my-tummy’s-full-after-one-bite”) love it so much they go back for seconds!
I’m assuming you made this at bendy? Lilia stole some off Brendan’s plate and seemed to enjoy it, however didn’t want a bar of the risotto I cooked the other night. Might need to give this a shot 🙂
So if you do it in the rice cooker, do you need to cook the chicken first?
I didn’t cook it before putting it in but I did cut it very finely, about 1cm cubes.
If you put boiling water in from the kettle rather than cold water, helps also.. The checken effectively gets poached rather than fried.
When I’m homeless will you make this for me? You can deliver it to the cardboard boxes I’ll be living in.
I may not be camping but I do live in a caravan and a little bit of risotto might add some class to my ever so drab English life .
Thanks Angela