Bacon & mushroom risotto

30-60 minutes 4 servings easy family dinner family supper healthy choice italian rice mains midweek one pan one-pot quick

N/A

Source

Ingredients

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

Method

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.

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.