Ingredients
The following ingredients have 2 Servings
- 2 tbs butter
- 4 cups Massel Salt Reduced Chicken Style Liquid Stock
- 2 garlic cloves minced
- 1 cup arborio rice
- 2 cups baby spinach
- 2 cups mushrooms diced
- 450 g chicken breast fillet diced
- 3 short-cut bacon rashers diced
- 1/4 cup parmesan cheese grated
Instruction
- Heat 2 cups of salt-reduced chicken stock to a simmer.
- Saute garlic in butter over medium-low heat.
- Add chicken and bacon, and cook for 2 minutes.
- Add mushrooms and stir for 3 minutes.
- Remove chicken, bacon and mushrooms and set aside.
- Add rice and coat with butter from pan.
- Add heated chicken stock, ½ cup at a time, stirring until each each addition is absorbed before adding the rest.
- After final addition of stock, add chicken, bacon, mushrooms, spinach and cheese.
- Stir together to melt cheese and wilt spinach until the stock has reduced.
