Chicken, bacon and mushroom risotto | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 4 field mushrooms, halved and sliced
• 1 spring onion, sliced
• 1 chicken breast, diced
• 3 rashers bacon, diced
• 1 clove garlic, finely chopped
• 1 cup arborio rice
• 30 gram butter
• 750 millilitre hot chicken stock
• 1 cup cream
• 2 tablespoon parmesan cheese
• chopped chives, toasted pine nuts, to serve