Bacon & Mushroom Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.