- 1 onion, diced
- 500g chicken mince
- 4 pieces of short bacon, diced
- 2-4 tablespoons of olive oil
- 1 cloves garlic
- 1 ½ cups Arborio rice
- 1 cup mushrooms, chopped
- 1 cup leftover veggies, chopped or grated
- 2 cups baby peas
- 30 grams of parmesan, extra for serving
- 500 ml – 1 litre low salt vegetable stock or 6-8 stock cubes
- Ground pepper to serve
- Cut and dice all of the vegetables and put them aside. Heat stock in small-medium saucepan and have ready on the stove top.
- Heat 2 tablespoons of oil in a medium-hot large frying pan. Add the bacon and the chicken, breaking up the chicken mince as it cooks. Cook until just starting to brown. Remove from pan, cover with foil on a plate and set aside.
- Add the other 2 tablespoons of oil before adding the onion and garlic to the pan. Heat for 1 minute before adding the rice. Stir the rice and onion until the rice turns translucent. Once it turns start adding the stock slowly to the rice ~ 2/3 cup each time, then stir slowly until all of the stock is absorbed. Repeat this process.
- Once the rice is about ¾ cooked add in all of the veggies. Continue adding stock until the rice is tender but not sticky. Add the chicken mince back in with the parmesan and stir through well. Serve with extra pepper and parmesan.
This risotto works out to cost only $3.60 per serve and is a great way to use up leftover vegetables. The best thing we can do for the environment is to reduce our individual food waste, so a tasty recipe, full of vegetables that uses up leftovers is a winning recipe in our eyes.