This delicious bacon, mushroom and rocket risotto recipe is easy and quick to make, as well as cheap to buy the ingredients to feed lots of people.
This risotto is perfect as a healthy alternative to a pasta bake, but isn’t so packed with veggies that it can’t go straight to the top of your list of family favourites.
You can always take out the bacon for a great vegetarian option, or cook it separately and add at the last minute so veggies and non-veggies can be fed from the same meal.
It will take a bit of patience to get your rice to the correct texture, but it will be well worth the wait!
- 6-8 rashers lean Sweet Cure back bacon
- 5ml/1tsp olive oil
- 1 onion
- 150g/5oz risotto rice
- 50g/2oz mixed mushrooms
- 600ml (1pt) stock
- Black pepper
- 100g (4oz) asparagus
- Rocket leaves
- Parmesan cheese
Heat the oil in a saucepan and cook the bacon rashers, cut into large pieces, with the onion, chopped, and risotto (Arborio) rice for 2-3 minutes.
Add mixed mushrooms, pork stock, and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.)
Add asparagus, roughly broken into large pieces, top with rocket leaves and grated parmesan cheese and serve.