Bacon, mushroom and kale risotto

Please the whole family with this nourishing and flavoursome bacon, mushroom and kale risotto - the perfect idea for a quick and tasty dinner tonight!

Serves 4

Prep

Cook

35M

Total

40M

Ingredients

1.5 litre (6 cups) woolworths select liquid vegetable or chicken stock

2 tablespoon extra virgin olive oil

500 gram mixed mushrooms, sliced

2 rasherd rindless bacon, chopped

1 leek, trimmed, washed, sliced

1 clove garlic, crushed

2 cup arborio rice

1/2 cup dry white wine

1 bunch kale, shredded, blanched

1/2 cup parsley, chopped

1/4 cup finely grated macro organic parmigiano reggiano parmesan, plus extra, to serve

40 gram butter, chopped

lemon cheeks, to serve

Method

1.Pour stock into medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.

2.In a large heavy-based saucepan heat oil on medium. Sauté mushrooms, bacon, leek and garlic for 3-4 minutes, until leek is tender. Add rice, stirring for 1 minute, to coat well in oil.

3.Pour in wine and cook, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 minutes). Rice should be creamy with a slight bite.

4.Stir in kale, parsley, parmesan and butter. Season. Set aside, covered, for 2 minutes. Serve with extra parmesan and lemon.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook