- 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
Bacon and Mushroom Risotto
4 people
25 min
Nutrition per serving
-
kcal533kcal
-
protein16g
-
total fat13.1g
-
saturates8.9g
-
iron.85mg
-
carbs69g
Ingredients
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
Method
Copy TextTo 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.
The Quality Mark & You
Learn moreMethod
Copy TextTo 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.
Bacon and Mushroom Risotto
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