Bacon & mushroom risotto
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.5 out of 5.134 ratingsRate
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A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 onion
chopped
-
8 rashers streaky bacon
chopped
-
250g chestnut mushroom
sliced
-
300g risotto rice
-
1l hot chicken stock
-
grated parmesan
to serve
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Nutrition: per serving
- kcal452
- fat13g
- saturates4g
- carbs62g
- sugars3g
- fibre3g
- protein21g
- salt1.9g
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Method
-
step 1
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.
-
step 2
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.
Recipe from Good Food magazine, February 2012
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A star rating of 4.5 out of 5.134 ratings
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