1 tbsp olive oil
1 onion, chopped
8 rashers streaky bacon, chopped
250g/9oz chestnut mushrooms, sliced
300g/11oz risotto rice
1 litre/1¾ pints hot chicken stock
grated Parmesan, to serve
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.
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.
452 kcals, protein 21g, carbs 62g, fat 13g, sat fat 4g, fibre 3g, sugar 3g, salt 1.9g