Mushroom and bacon risottoby Anne Davis |
| Preperation time: 10 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp olive oil; 1 onion, chopped; 115g mushrooms, quartered; 225g risotto rice such as arborio; 600ml hot chicken stock; 6 rashers smoked back bacon; 25g freshly grated parmesan. |
| Recipe Method |
| Heat the oil in a large heavy-based pan and cook
the onion until soft. Add the mushrooms and continue to cook for a
further 3-4 minutes. Add the risotto rice and stir well to coat the grains in the oil. Add about 150ml of the hot stock, stir well until the liquid as been absorbed. Add another 150ml and repeat the process until all the stock has been absorbed by the rice. Meanwhile grill the bacon and cut into pieces. Add the bacon and parmesan to the rice and stir through. |
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risotto Sun-dried tomato risotto Chicken risotto milanese Chunky chorizo, pasta and bean soup Sweet potato and sage risotto |
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