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
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.
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.
A truly yummy and quick to make risotto, and it's one I'll make again: just loved the lemon flavouring! I added 4 cloves of minced garlic to the onion, I used closer to 2 cups of mushrooms and I added a couple of teaspoons of fresh thyme in step 11. I used homemade chicken stock. If you wanted to make this as a vegetarian dish, and you like lemon and mushrooms, this would be wonderfully flavoursome even without the bacon. Thanks for sharing this recipe! We all loved it.
This was delicious..lovely creamy risotto. I only used 1/2 cup lemon juice which turned out fine for my familys tastes. We are all bacon and mushroom lovers so this dish was well received! Thanks for sharing.