Bacon and Wild Mushroom Risotto

Recipe by: www.4ingredients.com.au

Servings: 4

Cook Time: 25 minutes

Ingredients

• 200 grams allergy-free bacon rind removed and chopped
• 250 grams mushrooms sliced
• 1 litre allergy-free vegetable stock
• 1 cup Arborio rice

Method

1. In a large nonstick frying pan over moderate heat, fry the bacon for 2 minutes.
2. Add the mushrooms, season with cracked pepper and cook, uncovered, stirring occasionally, for 4 minutes or until the mushrooms soften.
3. Meanwhile, place the stock in a saucepan and bring to a gentle boil, add the rice and stir well.
4. Cook for 12 minutes or until firm to the bight.
5. Add the bacon and mushrooms and stir.
6. Cook for 6 minutes stirring occasionally, or until most of the stock has been absorbed and the rice is tender.
7. Serve immediately.