Creamy Bacon and Mushroom Risotto

Chicken Stock Cider Vinegar Rocket Lemon Parmesan Bacon Lardons Brown Onion Garlic Clove Mushrooms Risotto Rice
  • Step 1.

    Prepare the vegetables. Dice the onions. Thinly slice the mushrooms. Zest and half the lemon.

  • Step 2.

    Preheat the oven to 180°C/350°F/Gas Mark 4. Put an ovenproof pan on medium heat. When hot, add a Teaspoon of oil and then add the mushrooms. Cook for 6 minutes.

  • Step 3.

    Add the onion and bacon and cook for 7 minutes. Add the garlic and cook for 1 minute.

  • Step 4.

    Stir in the risotto rice and fry for 2 minutes. Add the cider vinegar, chicken stock, and 500ml of water. Stir until it's mixed together.

  • Step 5.

    Bring to a boil, add the pot lid, and put into the oven. Cook for 25 minutes or until all the water is absorbed.

  • Step 6.

    Stir in half of the Parmesan cheese into the rice. Split the risotto into two bowls, top with the remaining cheese, and place the rocket on the side.