Bacon & Mushroom Risotto
40 mins active prep time, 5 servings
Ingredients (included in delivery)
- 400g button mushrooms, thinly sliced
- 200g short cut bacon, diced
- 1 leek, thinly sliced
- 2 cups arborio rice
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup parmesan cheese, plus extra to serve
- 1 lemon, cut into wedges to serve
Ingredients (pantry items)
- 6 cups vegetable stock
- 2 tbsp olive oil
- 2 cloves of garlic, crushed
- 1/2 cup white wine (optional)
- 40g butter
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Vegetable stock, olive oil, garlic, white wine (optional), butter.
1. Simmer stock
Pour stock into a medium saucepan and bring to a slow simmer over a medium heat.
2. Sauté ingredients & add rice
In a large saucepan, heat the olive oil over a medium heat. Sauté mushrooms, bacon, leek and garlic for 3 minutes until leek is tender. Add the rice, and cook while stirring for 1 minute.
3. Add wine
If using, pour in wine and cook, stirring, for 1 minute until absorbed.
4. Slowly add stock
Add hot stock, 1 cup at a time, while stirring. Continue until all stock has been added and the rice is creamy.
Remove from the heat. Mix fresh parsley, parmesan and butter through gently. Season to taste. Serve sprinkled with extra parmesan cheese and a squeeze of lemon juice.