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Bookmark Recipe

Bacon and Mushroom Risotto

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

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

Method

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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.

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

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Method

Copy Text

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.

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