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    Fast lemon chicken risotto with pancetta

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    Fast lemon chicken risotto with pancetta

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes

    Serves: 1


     2 rashers from a 95g pack Cooks’ Ingredients Sliced Pancetta

    160g sachet Waitrose Frozen Fine Cut Vegetable Steamers

    200g Cooks’ Ingredients frozen Risotto Base

    Zest and juice of 1 small lemon 

    75g cooked chicken, chopped

    Small knob of butter (optional)

    ½ x 25g pack fresh basil, chopped (saving some leaves to garnish)


    1. Fry the pancetta rashers in a medium non-stick frying pan for 1-2 minutes until golden and crisp. Put on a plate. Cook the sachet of vegetables in the microwave according to the pack instructions. Drain.

    2. Meanwhile, tip the risotto into the frying pan. Add 2 tbsp water and the lemon zest and juice, and heat together over a low heat for 4 minutes.

    3. Add the chicken to the pan and stir over a medium heat for a further 2-3 minutes.

    4. Tip in the vegetables, some seasoning and the knob of butter. Gently simmer the risotto for 2-3 minutes until piping hot. Stir in the chopped basil. Spoon the risotto into a bowl. Finish by crumbling the pancetta and scattering basil leaves on top, and season with black pepper. 

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