Mushroom and Bacon Risotto

Prep Time-

20 Minutes

Cook Time-

30 Minutes

Ready In-

50 Minutes

Serves 4

Ingredients

  • 940 ml Chicken Broth, Divided
  • 32 ml Olive Oil, Divided
  • 300 g White Mushrooms, Thinly Sliced
  • 100 g Green Peas
  • 2 White Onion, Finely Chopped
  • 250 g Bacon Stripes
  • 220 g Risotto Rice
  • Salt to Taste
  • Freshly Ground Black Pepper to taste
  • 36 g Butter
  • 16 g Freshly Grated Parmesan Cheese
Directions-
  1. In a saucepan, warm the broth over low heat.
  2. Warm 3 tablespoons of olive oil in a large saucepan over medium high heat. Stir in the bacon and cook until liquid from bacon has disappeared and the bacon is a little crispy. Put into a bowl with its liquid.
  3. Warm 3 tablespoons of olive oil in a large saucepan over medium high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  4. Add 1 tablespoon of olive oil and stir in the onion. Cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour add 1/4 of the broth to the rice, and stir until broth is absorbed.
  5. Continue adding broth 1/4 at a time, continuously stirring, until the broth is finished and absorbed about 15 to 20 minutes.
  6. Remove from heat, and stir in mushrooms, bacon and peas along with Butter and Parmesan. Season with salt, pepper and any herbs necessary to taste.
  7. Then serve and enjoy



Adeola =)

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