Name: Bacon and mushroom risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 6 cup vegetable stock; 2 tablespoon olive oil; 400 gram button mushrooms, halved; 2 rindless bacon rashers, chopped; 1 leek, white part only, sliced thinly; 2 clove garlic, crushed; 2 cup arborio rice; 1/2 cup dry white wine; 1/2 cup chopped parsley leaves; 1/4 cup finely grated parmesan, plus extra to serve; 40 gram butter, chopped; lemon wedges, to serve

Bacon and mushroom risotto

Life is better with risotto.

Serves 4

Prep

15M

Cook

25M

Total

40M

Mushroom and bacon risotto is a go-to for easy family dinners and this recipe is one to have on hand for busy weeknights.

Looking for more mushroom risotto recipes?

Ingredients

6 cup vegetable stock

2 tablespoon olive oil

400 gram button mushrooms, halved

2 rindless bacon rashers, chopped

1 leek, white part only, sliced thinly

2 clove garlic, crushed

2 cup arborio rice

1/2 cup dry white wine

1/2 cup chopped parsley leaves

1/4 cup finely grated parmesan, plus extra to serve

40 gram butter, chopped

lemon wedges, to serve

Method

1.Pour stock into a 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. Saute mushrooms, bacon, leek and garlic for 3-4 minutes until leek is tender. Add rice, stirring, for 1 miute to coat 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 mins). Rice should be creamy with a slight bite.

4.Remove from heat. Mix parsley, parmesan and butter through gently. Season to taste. Set aside, covered, for 2 minutes. Sprinkle with extra parmesan and accompany with lemon wedges.

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