Tasty Risotto
This creamy and flavorful mushroom risotto is a comforting and satisfying dish that's perfect for a cozy night in. The combination of tender risotto rice, savory bacon, earthy mushrooms, and sweet peas all come together in a rich and creamy stock. Finished off with a generous sprinkle of grated parmesan cheese and a touch of zesty lemon, this dish is sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- For Stock
- 2 Chicken Oxo Cubes
- Roughly 1 pint of boiling water
- For Risotto
- Butter (for pan)
- 250g Albornio Rissotto Rice
- 2 Big Mushrooms (chopped)
- 1 Onion (chopped not too fine)
- 4 strips of Smoked Bacon (chopped)
- Handfull Of Frozen Peas
Instructions
- Boil about 1 pint of water and add it to the oxo cubes in a small pan, put on low heat
- Melt the butter in a larger pan and fry the onions, bacon and mushrooms gently until covered
- Add the risotto rice and gently fry for about 30 seconds (not burning it!)
- Using 1 ladel-full at a time and add the stock to the rice, make sure its just boiling
- Continue to add one ladel-ful at a time, every couple of minutes, until the rice has nearly softened. Roughly about 15/20 minutes (you may need to add more water to the stock)
- Add the peas and continue to cook until rice is soft (roughly about 4 minutes)
- Best served with grated parmesan cheese and a squeeze of lemon
Yield
Serves 3
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