Bacon, Leek and Mushroom Risotto
Recipe Serves 4 people
Ingredients
- 1 tsp stock, chicken
- 1 tbsp oil, olive
- 1 leek pale end, thinly sliced
- 4 bacon, lean rind removed and cut into 1cm pieces
- 500 g mushroom, common sliced
- 300 g rice, arborio uncooked
- 200 g spinach, baby
- 50 g parsley, flat leaf, fresh finely chopped
Instructions
- Bring 6 cups of water to the boil on high heat. Add chicken stock powder and reduce heat to low.
- Heat oil in a large frying pan on medium heat. Cook leek and bacon, stirring occasionally, for 5 minutes, until leek softens.
- Add the mushrooms and cook, stirring, for 5 minutes until mushrooms start to release their juices.
- Add rice and cook, stirring, until juices have been absorbed. Reduce heat to low and add stock mixture, one ladle at a time, allowing liquid to absorb between additions, stirring, for about 20 minutes, until rice is creamy and cooked but still firm to bite.
- Remove from heat and stir through the baby spinach and parsley until they start to wilt. Serve and enjoy!
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