Bacon & mushroom risotto
By Good Food
Contains pork – recipe is for non-Muslims only
A one-pan family favourite of Italian rice that’s quick to prepare and low calorie too
- Prep:10 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 452
- fat 13g
- saturates 4g
- carbs 62g
- sugars 3g
- fibre 3g
- protein 21g
- salt 1.9g
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 8 rashers streaky bacon, chopped
- 250g chestnut mushrooms, sliced
- 300g risotto rice
- 1l hot chicken stock
- grated parmesan, to serve
Method
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.
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.
