Mushroom risotto with bacon

Mushroom risotto with bacon
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 30 minutes to cook

This bacon and mushroom risotto recipe is a quick and scrumptious midweek supper for two.

Ingredients

  • 2 tbsp olive oil
  • 6 tbsp Waitrose Cooks’ Ingredients Chopped Shallots (frozen) or 4 shallots, chopped
  • 2 garlic cloves, finely chopped
  • 250g chestnut mushrooms, sliced
  • 5 streaky bacon rashers, sliced
  • 140g Riso Gallo 3 Grains Italian Rice, Spelt and Barley
  • 500ml vegetable or chicken stock, hot
  • Small bunch of fresh flatleaf parsley, leaves roughly chopped

Method

  1. Heat 1 tbsp olive oil in a frying pan over a low heat and cook the shallots and garlic for 5 minutes until soft. Remove from the pan and set aside.
  2. Add the remaining oil to the pan, add the mushrooms and bacon, then fry over a high heat for 5 minutes, stirring occasionally, until golden. Add the three-grain rice to the pan with the cooked shallot and garlic mixture. Stir well.
  3. Add the stock a ladleful at a time, and cook the risotto over a medium heat for about 20 minutes, stirring continuously and allowing each ladleful to be absorbed before adding the next.
  4. Finish with chopped parsley and ground black pepper.

delicious. tips

  1. To make this extra-indulgent, stir through blue cheese.

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