Lemon Risotto With Bacon & Mushroom

READY IN: 45mins
loof
Recipe by Catherine Robson

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.

Top Review by 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

Ingredients Nutrition

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.

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