Bacon & mushroom risotto
- 1 reduced-salt chicken stock cube
- 1 tbsp olive oil
- 1 medium onion, chopped
- 100g Butcher’s Selection Unsmoked Bacon Medallions, chopped
- 10g butter
- 250g mushrooms, sliced
- 325g arborio risotto rice (or carnaroli risotto rice)
- 2 level tsp mixed herbs
- 225g fresh or frozen peas
- 40g Parmesan, shaved
Dissolve the stock cube in 1 litre hot water in a pan. Leave on a low heat.
Next, heat the olive oil in another, large pan. Put in the onion and bacon and cook for 8-10 minutes, stirring occasionally. Add the butter and mushrooms and cook on a medium heat for 5-8 minutes, stirring occasionally, until softened.
Add the rice and stir over a low heat for 1 minute. Add a ladleful or cup of hot stock and the herbs, then stir. Simmer gently until almost all of the stock has been absorbed, then add another ladleful. Repeat the process for 15 minutes.
Stir in the peas and add one more ladleful. Cook for another 5 minutes, adding stock as needed, until the rice is tender.
Serve topped with the cheese.