Bacon and Mushroom Risotto
A great risotto, which is flexible enough to allow different combinations
Credited to: Coeliac UK
Kcal: 543.0
Difficulty: Pretty easy
Serves 4
15 mins prep
25 mins cooking time
Ingredients
- 1.5l water
- 2 gluten free stock cubes*
- 2 onions
- 3 cloves garlic
- 300g mushrooms
- 1tsp olive oil
- 100g smoked bacon lardons
- 350g risotto rice
- 10g fresh parsley
- 80g hard style cheese
- 15g butter
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
- Bring the water to the boil in a large saucepan. Add the gluten free stock cubes, remove from the heat, and keep warm.
- Half and peel the onions, then dice finely. Peel and crush the garlic. Slice the mushrooms.
- In another large saucepan, heat a drizzle of oil on a medium heat. Add the onion and bacon and cook for 5-6 minutes until the onion is soft and the bacon is brown.
- Add the garlic and sliced mushrooms to the pan and cook for a minute.
- Then add the risotto rice and stir until the edges of the rice are translucent. (1-2 minutes).
- Stir in a ladle of your stock. When the stock is absorbed by the rice, add another ladle of stock, and continue this process until the rice is tender. This should take about 20-25 minutes, and you might not need all the stock.
- Once the risotto is ready remove from the heat and stir in 60g of the hard cheese and the butter. Season with salt and pepper. Finish with fresh chopped parsley, and serve with the remaining cheese.
Nutritional information per serving
Kcal
543
Fat
16.6g
Carbs
75.3g
Protein
22.8g
Fibre
4.3g
