Easy Mushroom Risotto With Crispy Bacon

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crispy

Once crispy, transfer the bacon to a plate and reserve the pan and oil for later

Meanwhile, peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Slice your white cup mushrooms

Return the reserved pan and oil to a medium heat

Add the chopped onion, garlic and sliced mushrooms with a generous grind of black pepper and cook for 4-5 min or until softened

Meanwhile, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the veg has softened, add your arborio rice and Chinese rice wine and cook for 1 min or until the Chinese rice wine has evaporated

Add the vegetable stock to the pan a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked – this is your easy mushroom risotto

While the risotto is cooking, chop your parsley finely, including the stalks

Once done, stir half of your grated Italian hard cheese (save the rest for garnish!) through the mushroom risotto and season with a generous grind of black pepper

Tip: Add a splash of water if the risotto is looking a little dry!