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Creamy Chicken-Club Risotto

Creamy Chicken-Club Risotto

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This must-try meal takes all the flavour of a club sandwich and transforms it into a nourishing, creamy risotto using leftover chicken.

By Voula Halliday

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Serves 4 to 6

1 pint baby tomatoes
2 tbsp (30 mL) olive oil
4 cups (1 L) chicken stock
1/2 cup (125 mL) water
8 oz. (250 g) smoky bacon, cut into small pieces
1 onion, finely chopped
2 cloves garlic, finely minced
2 cups (500 mL) arborio rice
1 cup (250 mL) dry white wine
1 cup (250 mL) cooked chicken, chopped or shredded
1/2 tsp (1 mL) freshly ground black pepper
1/2 cup (125 mL) Parmesan cheese, grated
2 cups (500 mL) spinach, coarsely chopped
2 tbsp (30 mL) basil, finely chopped

  1. Heat oven to 375 F (190 C). Place whole baby tomatoes on a roasting pan. Drizzle with olive oil. Roast in oven just until tomatoes blister, about 15 minutes. Remove from oven and set aside.
  2. Pour broth and water into a medium saucepan. Bring to a boil and reduce heat to low.
  3. Add bacon to a wide saucepan set over medium heat. Sauté, stirring often, until bacon is just cooked and not too crispy. Remove bacon from pan, reserving 1 tbsp of fat in the pan. Drain bacon on a paper towel and set aside.
  4. Add onion to pan and stir often until soft, about 3 to 5 minutes. Add garlic and rice and stir until garlic is aromatic and rice is glossy and coated well, about 3 minutes.
  5. Stir wine into pan. When wine is absorbed, ladle in about 1/2 cup (125 mL) broth mixture. Stir until most of liquid is absorbed, adjusting heat to simmer as needed. Repeat this process with remaining broth, about 1/2 cup (125 mL) at a time.
  6. Continue to stir risotto until rice is tender but mixture is saucy, not dry, about 20 minutes. Stir in chopped chicken until heated through, about 5 minutes. Remove from heat. Stir in black pepper, cheese and spinach.
  7. To serve, top with oven-blistered tomatoes and sprinkle of basil.

 

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