Fast lemon chicken risotto with pancetta


 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. 

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

Serves: 1

Nutritional Info

Typical values per serving:

Energy 2,411kJ
Fat 18.7g
Saturated Fat 7g
Carbohydrate 67g
Sugars 7.5g
Protein 34.1g
Salt 1.4g
Fibre 6.2g

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This recipe was first published in Thu Jun 29 09:18:41 BST 2017.