Bacon and Mushroom Risotto Recipe
I love risotto, it’s one of my favourite things to cook at a weekend, as it takes a bit more time that I have in a weekday evening. I also love cooking it for guests. It’s also a great way of using up any leftover veggies. Most veggies will work in a risotto. This recipe for bacon and mushroom risotto is one of our favourite risottos.
1 medium onion
4 slices of bacon
1 tsp olive oil
1 tsp lazy garlic
1 tsp lazy chilli (optional)
1 tbsp cream cheese
150g Arborio rice
½ litre of stock
Finely chop the onion.
Add the olive oil to a large saucepan and once hot, add the onion and soften.
Once the onion is softened, should take a couple of minutes, chop and add the bacon.
Once the bacon starts to cook, slice and add the mushrooms and courgette. I tend to slice my courgette into disks and then halve each disk. You can add the garlic at this point.
Once the bacon and mushrooms are cooked, add in the rice.
Stir the rice into the juices from all the ingredients and only begin adding stock once all the juices have been absorbed by the rice.
Add the stock slowly, about 50ml at a time and let it absorb into the rice before adding more. This will take some time (around 25 – 35 minutes) but it will produce a creamy risotto and your rice will be fully cooked through.
When you have added around half of the stock, add in a tsp of lazy chilli. This is optional. I like my risotto to have a little bit of a kick and it also gives it a bit of colour.
Once the rice has absorbed all the stock, stir in a tbsp of cream cheese. Give the cheese time to heat through and stir this in thoroughly. Serve and enjoy – yummy!
This dish is simple and delicious, it just takes patience to get the rice to the right consistency.
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