Bacon and Mushroom Risotto – A simple tasty New Year supper

Preparation: 10 mins

Cooking time: 30 mins

Serves 4



1 tbsp olive oil

1 onion

8 rashers streaky bacon, chopped

250g chestnut mushrooms, sliced

300g risotto rice

1 litre hot chicken stock

Grated parmesan to serve



Heat the oil in a deep frying pan and fry the onion and bacon gently for 5 mins to soften. Add the mushrooms and cook gently for a further 5 minutes until they start to release their juices. Stir in the rice and cook until the rice begins to look translucent.

Add the stock, a ladle full at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladle full – it will take about 20 mins for all the stock to be absorbed.

Once the rice is cooked, season and serve with the grated Parmesan.