Bacon and mushroom risotto
Tasty and filling, risotto is always a winner. This one features a classic combination of flavours, finished with a sprinkling of parmesan for an Italian touch.
135 g, (buy 150g), fat trimmed, chopped
1 medium, finely chopped
Swiss brown mushrooms
250 g, sliced
1 cup(s), (200g)
Grated parmesan cheese
¼ cup(s), (finely grated), (20g)
Vegetable stock cube
2 individual, gluten-free variety, (to make 1L (4 cups) hot vegetable stock)
Fresh flat-leaf parsley
10 g, frozen, roughly chopped
2 x 3 second spray(s)
- Lightly spray a large, deep frying pan with oil and heat over medium-high heat. Cook bacon, stirring occasionally, for 3-4 minutes, until light golden. Transfer to a plate and set aside.
- Lightly spray the same pan again with oil. Add onion and cook, stirring, for 3-5 minutes, until softened. Add mushrooms and cook, stirring, for a further 2-3 minutes, until tender.
- Stir in rice and cook for 1 minute. Reduce heat, gradually add hot stock, a ladleful at a time, stirring constantly and simmering until rice has absorbed most of the stock before adding more. This will take approximately 25 minutes.
- Stir through half the bacon and half the parmesan. Season with salt and pepper. Serve topped with remaining bacon and parmesan. Sprinkle with parsley.
Storage tip: Transfer individual portions of risotto into reusable containers and freeze for up to 1 month.