Tasty Risotto
A tasty Risotto with mushrooms, bacon and peas!
Difficulty and servings
Serves 3
Preparation and cooking times
- Boil about 1 pint of water and add it to the oxo cubes in a small pan, put on low heat
- Melt the butter in a larger pan and fry the onions, bacon and mushrooms gently until covered
- Add the risotto rice and gently fry for about 30 seconds (not burning it!)
- Using 1 ladel-full at a time and add the stock to the rice, make sure its just boiling
- Continue to add one ladel-ful at a time, every couple of minutes, until the rice has nearly softened. Roughly about 15/20 minutes (you may need to add more water to the stock)
- Add the peas and continue to cook until rice is soft (roughly about 4 minutes)
- Best served with grated parmesan cheese and a squeeze of lemon
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http://www.bbcgoodfood.com/recipes/5425/
http://www.bbcgoodfood.com/recipes/5425/
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Ingredients
- For Stock
- 2 Chicken Oxo Cubes
- Roughly 1 pint of boiling water
- For Risotto
- Butter (for pan)
- 250g Albornio Rissotto Rice
- 2 Big Mushrooms (chopped)
- 1 Onion (chopped not too fine)
- 4 strips of Smoked Bacon (chopped)
- Handfull Of Frozen Peas
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Difficulty and servings
Serves 3
Preparation and cooking times
Ingredients
- For Stock
- 2 Chicken Oxo Cubes
- Roughly 1 pint of boiling water
- For Risotto
- Butter (for pan)
- 250g Albornio Rissotto Rice
- 2 Big Mushrooms (chopped)
- 1 Onion (chopped not too fine)
- 4 strips of Smoked Bacon (chopped)
- Handfull Of Frozen Peas
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