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Mushroom, Bacon & Pea Risotto

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.com

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  1. 1

    Bring the stock to the boil in a large saucepan and keep it at barely simmering point.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6

    Serve the risotto with salad or rocket leaves and a drizzle of olive oil.


  • 1 Onion, peeled and chopped
  • 1 large Leek, thinly sliced
  • 225g Mushrooms, thinly sliced
  • 75g Back Bacon
  • 1 Lemon, juice and rind (this is easier to remove later)
  • 60ml White Wine
  • 350g Arborio Rice
  • 1 tbsp Olive Oil
  • 1 litre Low-Salt Chicken Stock
  • 75g Petit-Pois
  • 1 pinch Ground Black Pepper
  • 125g Hard Cheese

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

12 products

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Recipe published with permission from Good to Know Recipes. This recipe does not appear in the current issue of Good to Know Recipes.


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