Mushroom, Bacon & Pea Risotto
By Good to Know Recipes
Published on 24 April 2022
A little goes a long way and it's a great dish if you're stuck with leftovers. Use low-fat cheese, you won't lose any flavour but you'll cut down on fat and calories.
Recipe and image credit courtesy of the British Cheese Board, www.britishcheese.comTime and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 1 onion, peeled and chopped
- 1 large leek, thinly sliced
- 225 g of mushrooms, thinly sliced
- 75 g of back bacon
- 1 lemon, juice and rind (this is easier to remove later)
- 60 ml of white wine
- 350 g of arborio rice
- 1 tbsp of olive oil
- 1 litre of low-salt chicken stock
- 75 g of petit-pois
- 125 g of hard cheese
Method
Step 1
Bring the stock to the boil in a large saucepan and keep it at barely simmering point.Step 2
Heat the oil in a large heavy based saucepan, add the onion, bacon, leek and 2 tbsps water and cook for about 2-3 mins or until the mixture begins to soften.Step 3
Stir in the rice and season well. Add the wine, lemon rind and 2 tbsps lemon juice and two large tbsps of stock. Cook gently, stirring occasionally until the wine and stock is absorbed.Step 4
Add the mushrooms and gradually add the simmering liquid, a spoonful at a time, let the mixture absorb the stock before adding each spoonful. Keep stirring and adding stock, this will take about 25 mins.Step 5
When most of the stock has been added and the rice is creamy, add the peas and low-fat grated hard cheese and stir until the cheese begins to melt. Remove the lemon rind and season to taste.Step 6
Serve the risotto with salad or rocket leaves and a drizzle of olive oil.