Bacon and Mushroom Risotto

Name: Bacon and Mushroom Risotto
Cook time: 25 min
Yield: 4
Ingredients: 200g smoked bacon lardons; 1 tablesp. rapeseed or olive oil; 1 onion, finely chopped; 150g button mushrooms, cleaned and sliced; 2 garlic cloves, peeled and crushed; 300g risotto rice; 400g tin chopped tomatoes; 600mls warm chicken stock, homemade if possible; A good handful of basil leaves; 2 tablesp. finely grated mature cheddar cheese; salt and freshly ground black pepper

This is a great recipe for trying out flavoured oil. Lemon works really well but you could also use garlic or chilli.

4 people

25 min

Nutrition per serving

kcal

533kcal
protein

16g
total fat

13.1g
saturates

8.9g
iron

.85mg
carbs

69g

Ingredients

200g smoked bacon lardons
1 tablesp. rapeseed or olive oil
1 onion, finely chopped
150g button mushrooms, cleaned and sliced
2 garlic cloves, peeled and crushed
300g risotto rice
400g tin chopped tomatoes
600mls warm chicken stock, homemade if possible
A good handful of basil leaves
2 tablesp. finely grated mature cheddar cheese
salt and freshly ground black pepper

Main

200g smoked bacon lardons
1 tablesp. rapeseed or olive oil
1 onion, finely chopped
150g button mushrooms, cleaned and sliced
2 garlic cloves, peeled and crushed
300g risotto rice
400g tin chopped tomatoes
600mls warm chicken stock, homemade if possible
A good handful of basil leaves
2 tablesp. finely grated mature cheddar cheese
salt and freshly ground black pepper

To cook: Heat the oil in a wide, shallow saucepan over a gentle heat. Add the bacon and onion and cook for about 5 minutes until the onion has softened. Then add the mushrooms, garlic and rice and stir well to combine.

Add the tin of tomatoes, stir and bring to a simmer. Gradually add the stock, a ladleful at a time. As the stock is absorbed add more and stir regularly until all the stock is used and the rice is cooked. This will take about 15 minutes.

Taste and season with a little salt and pepper.

To serve: Turn off the heat, stir through the cheese and sprinkle over the basil leaves. Serve straight away with a green salad.