Vegetarian
Mushroom Risotto with Bacon
This Italian-style mushroom risotto is on the table in 40 minutes. Swap the bacon for pancetta if you like – it is not the cheapest option, but the flavour is absolutely irresistible. The rice soaks up the chicken stock and white wine for a creamy, nicely moist result.
Prep: 15 min
Cook: 25 min
Servings: 4
Energy: 820 kcal per serving
Method
01.
Melt half the butter in a large shallow saucepan or a deep frying pan. Stirring constantly, fry the mushrooms and bacon on the onion for about five minutes until they soften. Meanwhile keep the stock …
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