Hey there, fellow foodies! Today, I’m sharing a delicious recipe that combines the rich flavors of chicken, tomato, pancetta, and mozzarella with the creamy goodness of risotto. If you’ve been craving risotto (like I was after I made it with sausages last week), this version with pancetta and mozzarella will definitely hit the spot! It’s hearty, comforting, and perfect for a cozy dinner. Plus, it makes 3 servings, so it’s great for a small group or meal prepping!
Method
Prepare the Pancetta and Veggies
Start by heating a frying pan or large saucepan over medium heat and lightly spraying it with olive oil (you can also use regular olive oil if you prefer). Add the 130g of smoked pancetta to the pan and cook it for a few minutes until it begins to crisp up. Then, toss in the chopped onion, chopped pepper, and sliced cherry tomatoes. Let everything cook together for about 5-7 minutes, stirring occasionally, until the vegetables soften, and the pancetta turns golden brown and crispy. The combination of the pancetta’s smokiness and the softened veggies will create a delicious base for the risotto.
Add the Garlic and Seasonings
Once the vegetables and pancetta have cooked, add the crushed garlic, tomato purée, paprika, mixed herbs, salt, and pepper to the pan. Stir everything together and cook for about a minute to allow the flavors to meld. The garlic and spices will infuse the mixture with an aromatic scent that will have you craving the dish already. After that, stir in the 250g of risotto rice, ensuring the rice gets evenly coated with all the flavors from the pancetta, veggies, and seasonings. Let the rice cook in the pan for 2-3 minutes, allowing it to lightly toast and soak up the flavors before adding any liquid.
Cook the Risotto
Now it’s time to add the passata and vegetable stock. Pour in the 400g of passata and the 700ml of water (along with the crumbled vegetable stock cube) a little at a time, stirring occasionally. This process is key to achieving a creamy risotto. As the rice absorbs the liquid, it will slowly soften and begin to swell. Keep stirring and adding the liquid gradually, ensuring that the rice has enough time to soak up the stock before adding more. Continue to cook for 20-30 minutes until the risotto is tender, creamy, and fully cooked. You may need to adjust the heat to prevent it from cooking too fast or sticking to the pan.
Cook the Chicken
While the risotto is cooking, prepare the chicken breasts. Take the chicken breasts and wrap them in foil, sprinkling them with paprika and oregano for flavor. Place them in the air fryer or oven and cook for 20 minutes, checking that the chicken is cooked through. You can test the doneness of the chicken by cutting into the thickest part or using a meat thermometer to ensure it reaches an internal temperature of 75°C (165°F). Once cooked, remove the chicken from the foil and set it aside.
Finish the Risotto
Once the risotto has reached the desired creamy consistency, it’s time to finish it off. Stir in the 60g of reduced-fat mozzarella until it melts into the risotto, making it even more creamy and delicious. This will also add a rich, cheesy flavor that complements the smoky pancetta and fresh tomatoes beautifully.
Necessary Tools
- Frying pan or large saucepan
- Wooden spoon for stirring
- Air fryer or oven for cooking chicken
- Measuring spoons and cups
- Knife and chopping board
- A medium saucepan for risotto
- A serving dish for plating
Chicken with Tomato, Pancetta & Mozzarella Risotto A Flavorful Twist on a Classic Dish!
Cuisine: AmericanDifficulty: Easy3
servings10
minutes40
minutes50
minutesIngredients
Olive oil spray
130g smoked pancetta
1 onion, chopped
1 pepper, chopped
5 cherry tomatoes, sliced in half
1 garlic clove, crushed
1 tbsp tomato purée
1 tsp paprika
1 tsp mixed herbs
Salt and pepper to taste
250g risotto rice
400g passata
1 vegetable stock cube (with 700ml water)
60g reduced-fat mozzarella
Basil and parmesan to serve
Directions
- Prepare the pancetta and veggies
Heat a saucepan and lightly spray with olive oil (or use a bit of regular olive oil if preferred). Add the pancetta, chopped onion, pepper, and sliced tomatoes to the pan. Cook until everything softens and the pancetta crisps up. - Add the garlic and seasonings
Toss in the crushed garlic, tomato purée, paprika, mixed herbs, salt, and pepper. Stir everything around and cook for a minute to let the flavors mingle. Then, add in the risotto rice, stirring for a few minutes to coat it all with the rich flavors. - Cook the risotto
Pour in the passata and vegetable stock little by little, stirring occasionally. Keep stirring the risotto as it soaks up the liquid. This should take about 20-30 minutes until the rice is tender and creamy. - Cook the chicken
While the risotto is cooking, wrap your chicken breasts in foil, sprinkle with paprika and oregano, and pop them into the air fryer. Cook for 20 minutes, ensuring the chicken is cooked through. - Finish the risotto
Once the risotto is cooked and creamy, stir in the reduced-fat mozzarella to make it extra cheesy and delicious.
Notes
- When cooking the risotto, be sure to stir it occasionally to prevent the rice from sticking to the pan and to ensure it cooks evenly.
- Be mindful when adding the liquid to the rice. It’s best to add it little by little to allow the rice to absorb the stock slowly and properly.
- When cooking the chicken, always check that it’s fully cooked through (the internal temperature should reach 75°C or 165°F).
Serving Suggestions
This chicken with tomato, pancetta, and mozzarella risotto is perfect served with a fresh side salad or some garlic bread for extra crunch. For a complete meal, you can add a few roasted veggies or a squeeze of lemon to brighten things up.
Fun Fact
Did you know that risotto is one of the oldest Italian dishes, and it has been around since the 1800s? It’s a comforting, creamy classic that pairs wonderfully with so many flavors, from veggies to meats like chicken and pancetta!
Conclusion
This Chicken with Tomato, Pancetta & Mozzarella Risotto is a game-changer! The smoky pancetta, sweet tomatoes, and melted mozzarella create the most amazing combination. Plus, it’s a meal that can be made in less than an hour! Whether you’re making it for a weeknight dinner or meal prepping for the week ahead, it’s sure to become a new favorite. Enjoy this hearty, flavorful dish that brings comfort and joy to any meal. Bon appétit!
