Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 4 ounces white onion, finely chopped (1/2 medium onion)
- 2 cloves garlic, minced
- 8 ounces dry rice (1 cup dry arborio rice)
- 1/2 cup dry white wine
- 2 cups chicken broth
- 9 ounces cooked chicken (2 cups, cubed)
- 1/2 cup peas (fresh cooked, or frozen, thawed)
- 3 to 4 ounces bacon (3-4 slices, cooked crumbled)
- 1/2 cup parmesan cheese, grated
- Salt and freshly ground pepper, to taste
How to Make
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Step 1: Preheat oven to 425º F.
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Step 2: In a large Dutch oven or oven-proof pot, heat butter and oil over medium-high heat and sauté onion until softened and translucent. 6-7 minutes. Add garlic and cook for another 1-2 minutes, or until fragrant.
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Step 3: Stir in arborio rice and cook for another 2 minutes, or until toasted (but not burned.)
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Step 4: Mix in white wine and cook until almost evaporated, then pour in chicken stock and bring to a boil.
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Step 5: Bake for 20-25 minutes, or until liquid is mostly evaporated.
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Step 6: Add salt and pepper.
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Step 7: Stir in chicken, peas, bacon and parmesan cheese, and mix together.
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Step 8: Taste and adjust seasoning, if necessary, and serve hot.
We hope you enjoy this recipe!
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