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.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 532.3, Fat 39.2, SaturatedFat 12.3, Cholesterol 51.4, Sodium 1380.7, Carbohydrate 26.4, Fiber 1.1, Sugar 3.1, Protein 17.6
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