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Low Carb Creamy Chicken & Bacon Risotto

A classic creamy risotto without the heavy carb count. Golden chicken and crispy bacon are tossed through a rich parmesan cream sauce, then Qetoe Rice is cooked first and folded through at the end for that velvety risotto feel. With around half the carbs of regular rice and 45g of protein a serve, it is low carb comfort food on the table in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Italian-inspired
Calories: 491
Ingredients Method Notes

Ingredients
  

  • 1 packet Qetoe Rice
  • 250g skinless chicken fillet, diced
  • 75g shortcut bacon, chopped
  • 1/2 brown onion, finely diced
  • 1 garlic clove, minced
  • 1/2 cup low-salt chicken stock
  • 1/4 cup thickened cream
  • 30g grated parmesan
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork. Set aside.
  2. Heat the olive oil in a large non-stick pan over medium-high heat. Cook the chicken and bacon for 6 to 8 minutes until the chicken is golden and cooked through and the bacon is crispy.
  3. Turn the heat to medium, add the onion and cook for 3 minutes until soft, then add the garlic for 30 seconds.
  4. Pour in the stock and scrape up the browned bits, then add the cream and simmer for 2 minutes until slightly thickened. Stir in the parmesan.
  5. Turn the heat to low. Add the cooked rice and fold the sauce through it for 1 to 2 minutes until creamy and glossy. Season with the salt and pepper and serve straight away.

Notes

Never simmer Qetoe Rice in the stock. Cook it by absorption first, then fold it through the sauce over low heat at the end. That is what gives it the risotto feel without going mushy. Scrape up the browned chicken and bacon bits when the stock goes in, because that is where most of the flavour is.
Swapping arborio rice for Qetoe Rice brings this dish down from about 65g of carbs a serve in a traditional risotto to about 19g a serve. Folding the cooked rice through the sauce at the end keeps the creamy risotto feel without the long simmer.