Lemon Risotto With Bacon & Mushroom

Catherine Robson's Note:

I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• olive oil flavored cooking spray
• 1 onion, chopped
• 250 g lean rindless bacon, roughly chopped (leave a little fat on)
• 2 cups arborio rice
• 3/4 cup lemon juice
• 4 cups chicken stock (I use tinned Chicken Consomme Soup)
• 1 cup sliced mushrooms
• 3/4 cup grated parmesan cheese

Directions:

1. In a small pot combine lemon juice and stock and bring to a simmer.
2. Keep covered with a lid so it does not evaporate all away.
3. Lightly spray olive oil in another large heavy based pot.
4. Add the onion and bacon and cook over a medium heat until onion is softened.
5. Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
6. Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
7. Once the stock has absorbed, add the mushrooms and another cup of hot stock.
8. Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
9. Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
10. Remove from heat and stir in parmesan cheese.
11. Cover with lid and let stand for 5 minutes before serving.

Reviews

[loof]

Delicious risotto! Very filling with great flavor and texture. I like the combination of mushrooms and bacon and they went well with this dish. Thanks for sharing this tasty recipe! Made for Spring PAC 2009

[Karen Elizabeth]

I love risotto, I think its my favourite 'no stress' meal, so this was a real pleasure to make for PAC Spring 2008. I loved the lemony flavour, and found this a wonderful marriage of lemon, bacon and mushroom. I used vegetable stock, and added some garlic to the onion... force of habit, it doesn't need it. Thank you, Catherine, a lovely supper that I will make again.

[Syrinx]

Very good. We used vegetable stock, and the juice of two lemons (slightly under the volume indicated), and a tsp of olive oil for frying, and double the quantity of mushrooms -- and it was lovely (although a little too lemony for some in the family; I suspect our lemons are a little on the sharp side at the moment). Next time, I think I would cut the lemon juice down to one lemon, but this recipe makes a delicious, refreshing, satisfying yet light risotto - very tasty, and definitely one we will make again. Reviewed for Pick A Chef, Fall 2007.