Mushroom and Bacon Risotto

This is a meal that I made at the weekend. I love risotto and to be honest this was quite an easy one,  it was also just what I needed on Saturday night after having a cheeky slice of banana bread in the afternoon. 

Serves 2

  • 150 g of risotto rice
  • Knob of butter 
  • Approx 500 ml of vegetable stock (be sure to check it's gluten free)
  • Approx 50  - 80 g of cooking bacon
  • Grated hard cheese
  • 125 g mushrooms, sliced
  • 1 tsp of dried parsley
  • Glug of oil (optional)
  1. Melt the butter on a medium heat in a sauce pan. Cook the bacon for a couple of minutes until the bacon starts to cook through, then add the mushrooms. Cook for a few more minutes until the mushrooms start to cook through.
  2. If the pan is a little dry then add a little oil to the pan. Add the rice to the pan and coat with the oil / butter.
  3. Start to add the vegetable stock to the pan a ladle by ladle, until the stock has completely evaporated.  Add the parsley and keep on adding the stock until the rice is cooked through. 
  4.  I sprinkled some of the grated hard cheese onto the risotto and stirred through. I then sprinkled a little bit more on the top.
Notes: I would normally add a handful or chopped fresh parsley rather than dried.

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