Bacon & mushroom risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 8 rashers streaky baconchopped
- 250g chestnut mushroomsliced
- 300g risotto rice
- 1l hot chicken stock
- grated parmesanto serve
Nutrition: per serving
- kcal452
- fat13g
- saturates4g
- carbs62g
- sugars3g
- fibre3g
- protein21g
- salt1.9g
Method
step 1
Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
step 2
Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.
