A one-pan family favourite of Italian rice that’s quick to prepare and low calorie too.

 

Ingredient

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 rashers streaky bacon, chopped
  • 250g chestnut mushroom, sliced
  • 300g risotto rice
  • 1l hot chicken stock
  • grated parmesan, to serve

Method

  1. Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
  2. Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.