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.