Bacon, mushroom and pea risotto
Serving suggestions: Serve with bread or a side salad.
Best served with an ice-cold Coca-Cola Zero Sugar!
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Prep: Cook: |
20 minutes 25 minutes |
|
| Serves: | 4 portions |
| Ingredients |
|---|
| 1.2 litre chicken stock |
| 1 large onion peeled and diced |
| 175g mushrooms sliced |
| 150g bacon lardons |
| 1 celery stick diced |
| 75g frozen garden peas |
| 450g arborio rice |
| 200ml white wine |
| 75g parmesan cheese |
| olive oil |
| 1 knob butter |
directions
- Pour the stock into a pot and heat gently.
- Place the bacon lardons in a pan and cook for 5 minutes until golden brown. Add the diced onion and celery to the pan and cook for a further 10 minutes.
- Stir in the Arborio rice and sliced mushrooms, stir continually to glaze the rice without adding any colour and to slightly soften the mushrooms.
- Add the white wine and cook it off completely. Then add the stock a ladle at a time, stirring until it has completely been absorbed by the rice. This should take approximately 20-25 minutes.
- Add the garden peas and continue to cook for approximately 5 minutes.
- Remove from the heat and add a knob of butter. Finely grate the parmesan cheese and add to the pan.
- Cover with a lid and cook for a further 2 minutes until there is a creamy texture to the mixture.
