Bacon & Mushroom Risotto

A one-pan family favourite of Italian rice that's quick to prepare and low calorie too. Recipe from Good Food magazine, February 2012.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 8  slices streaky bacon, chopped
• 9  ounces  chestnut mushrooms, sliced
• 10  ounces risotto rice
• 4  cups  hot chicken stock
•  grated parmesan cheese, to serve

Directions

1. 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.
2. 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.