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07 June 2006 @ 10:48 am
Mushroom, Bacon & Pea Risotto  
Mushroom, Bacon & Pea Risotto

A delicious winter warmer.  Something quick and easy, reheats in a flash - something to take to work.


3 cups / 750ml / 24 oz Gluten-free chicken stock
1 cup / 250ml / 8oz water
2 teaspoons olive oil
2 medium leeks, diced
2 cloves crushed garlic
1 1/2 cups / 305 g / 10oz Aborio rice
200g / 6 1/2 oz Trimmed bacon, chopped
300g / 10 oz field mushrooms, sliced
1 cup / 150g / 5oz fresh or brozen peas
1/2 cup / 125ml / 4fl oz Reduced fat evaporated milk (or use non-dairy milk)
1/2 cup / 50g / 1 2/3 oz  Finely grated parmesan cheese (or use soy equivalent)
2 tablespoons chopped fresh herbs (whatever you prefer)
Salt + Pepper

Put the chicken stock & water into a pan and bring oto the boil.  Reduce the heat and keep at simmering point.

Heat the oil in a learge pan over medium heat, add the leeks and garlic and cook for 5 minutes or until leeks are soft and golden.

Add the rice and cook, stirring, for 2 minutes or until translucent.  Add the bacon and mushrooms and cook for 3 minutes or until the mushrooms start to soften.

Add 1/2 cup / 125 ml / 4 fl oz of / of the simmering stock and stir until most of the liquid has been absorbed.  Continue ading the stock 1/2 cup at a time until all the liquid has been absorbed and the rice is soft and creamy.  Add the peas with the last of the stock.

Remove from heat, stir in evaporated milk, parmesan and herbs and beat until creamy.  Season with salt and pepper.  Serves 6



Feeling: hungryhungry