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:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

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