Bacon Risotto

Bacon Risotto (gf)

30-35 minute recipe, a quick, easy dish to make.

Per portion: 558 calories

(35.9g Protein, 75.1g Carbohydrates, 13.7g of Fat) 

Ingredients:

160g Arborio Rice
200g uncooked bacon lardons (or 6 slices of bacon rashers/meaddlions for a healthier option)
1 white onion - finely chopped
6 mushrooms - sliced
1 knorr stock cube (Vegetable) 
1 lemon - juiced
20g hard italian cheese
2 garlic cloves - finely chopped
Fresh coriander, coarsely chopped 

Equipment:

Deep Pan
Cheese Grater
Juicer

Method:

Fry the onion on a low to medium heat till the onion turns translucent.

Boil a kettle while the onion is frying. Dissolve the stock cube in 800ml of boiling water. 

Add the garlic to the pan and the sliced mushrooms, and bacon and fry for another 3-4 minutes on a higher heat until bacon starts to brown. 

Add in the arborio rice to the pan and cook for 1 min to coat the grains in the flavours of the pan. Add a little more oil if your pan is looking a l little dry. 

Add the dissolved stock, one ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is almost cooked, 

After you've added  the last ladle of stock. Cook for 3-5 minutes until cooked and rice is soft and moisture is almost gone. 

Add the italian cheese and the lemon juice to the pan and stir until melted and all combined. 

Serve with a little season with black pepper and add the coriander on top, and a drizzle of olive oil. Then enjoy :)