Mushroom & Spinach 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 crisp

Transfer the crispy bacon to a plate and reserve the pan with any remaining oil for later

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

Peel and finely chop (or grate) your garlic

Slice your chestnut mushrooms roughly

Return the reserved pan to a medium heat

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

While the vegetables are cooking, dissolve your umami seasoning and vegetable stock mix in 750ml [975ml] [1.4L] boiled water – this is your vegetable stock

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

Once 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 mushroom risotto

While the risotto is cooking, grate your lighter cheese

Chop your parsley finely, including the stalks

Wash your spinach and pat it dry with kitchen paper

Once the rice is cooked, add the spinach to the pan and give everything a good mix up, then cook for 1-2 min or until the spinach has wilted

Stir half the grated lighter cheese (save the rest for garnish!) through the mushroom risotto with the chopped parsley and crispy bacon and season with a generous grind of black pepper – this is your mushroom risotto with crispy bacon

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