Lemon Risotto With Bacon & Mushroom

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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