For Stock

  • 2 Chicken Oxo Cubes
  • Roughly 1 pint of boiling water

For Risotto

  • 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


  • STEP 1
    Boil about 1 pint of water and add it to the oxo cubes in a small pan, put on low heat
  • STEP 2
    Melt the butter in a larger pan and fry the onions, bacon and mushrooms gently until covered
  • STEP 3
    Add the risotto rice and gently fry for about 30 seconds (not burning it!)
  • STEP 4
    Using 1 ladel-full at a time and add the stock to the rice, make sure its just boiling
  • STEP 5
    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)
  • STEP 6
    Add the peas and continue to cook until rice is soft (roughly about 4 minutes)
  • STEP 7
    Best served with grated parmesan cheese and a squeeze of lemon

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