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Bacon & mushroom risotto

Bacon & mushroom risotto

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A star rating of 4.6 out of 5.116 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Nutrition: per serving
NutrientUnit
kcal452
fat13g
saturates4g
carbs62g
sugars3g
fibre3g
protein21g
salt1.9g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 rashers streaky bacon, chopped
  • 250g chestnut mushroom, sliced
  • 300g risotto rice
  • 1l hot chicken stock
  • grated parmesan, to serve

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 4.6 out of 5.116 ratings
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