Bacon & mushroom risotto
8
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Tasty and filling, risotto is always a winner. This one features a classic combination of flavours, finished with a sprinkling of Parmesan for an authentic Italian touch.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Bacon medallions, raw
6 rasher(s), roughly chopped
Onion
1 large, finely chopped
Mushrooms
250 g, sliced
Arborio rice, dry
200 g
Vegetable stock cube
2 cube(s), 1l
Parmesan Cheese
20 g, finely grated
Parsley, fresh
10 g, roughly chopped
Instructions
1
Mist a pan with cooking spray and set over a medium-high heat. Add the bacon and cook for 4-5 minutes, until just golden. Transfer to a plate and set aside.
2
Mist the pan again and add the onions. Cook, stirring, for 5 minutes until they start to soften. Add the mushrooms and cook for a further 2-3 mins until cooked through.
3
Add the rice and cook for 1 minute. Gradually add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding more; this will take approximately 25 minutes.
4
Once the rice is tender and all the stock has been absorbed, stir through half the bacon and half the Parmesan, and season to taste. Divide the risotto between bowls and serve topped with the remaining bacon and Parmesan, and garnished with the parsley.
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