Ingredients

1	brown onion
1	garlic clove
200 g	mushrooms
1 1/2 cup	aborio rice
125 mL	white wine (dry)
1 L	chicken stock
300 g	chicken breast or thigh
1	bacon rasher
1/2 cup	parmesan cheese grated
1/4 cup	fresh parsley chopped
	rocket
	black pepper
	olive oil

Equipment

• large saucepan (oven proof)

Method

1. preheat oven to 180C fan forced
2. dice onion and garlic and saute in large saucepan in oil
3. slice mushroom thickly and add to onion when onion is turning transparent
4. when mushroom is softening add rice and stir through
5. add wine and stir through, increase temperature to almost boiling
6. when starting to bubble add stock and stir through
7. cover pot and place in oven for 15 minutes
8. slice chicken and bacon and cook, set aside
9. remove rice from oven stir chicken and bacon through cover and stand for 10 minutes
10. stir in cheese and parsley
11. serve with lots of black pepper on a bed of rocket

Notes

will keep in the fridge for several days

freezes really well

bacon and mushroom risotto - replace the chicken with 175g of bacon

if you are impatient or your oven is slow you can cook it on the stove stirring frequently

Comments

You must be logged in to add comments.

---