Bacon & Wild Mushroom Risotto

Bacon & Wild Mushroom Risotto

Posted by Kim McCosker on

Bacon & Wild Mushroom Risotto

Serves 4 people


  • 200 grams allergy-free bacon rind removed and chopped
  • 250 grams mushrooms sliced
  • 1 litre allergy-free vegetable stock
  • 1 cup Arborio rice


  • In a large nonstick frying pan over moderate heat, fry the bacon for 2 minutes.
  • Add the mushrooms, season with cracked pepper and cook, uncovered, stirring occasionally, for 4 minutes or until the mushrooms soften.
  • Meanwhile, place the stock in a saucepan and bring to a gentle boil, add the rice and stir well.
  • Cook for 12 minutes or until firm to the bight.
  • Add the bacon and mushrooms and stir.
  • Cook for 6 minutes stirring occasionally, or until most of the stock has been absorbed and the rice is tender.
  • Serve immediately.

← Older Post Newer Post →