Lemon Risotto With Bacon & Mushroom

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• olive oil flavored cooking spray
• 1 onion, chopped
• 250 g lean rindless bacon, roughly chopped (leave a little fat on)
• 2 cups arborio rice
• 3/4 cup lemon juice
• 4 cups chicken stock (i use tinned chicken consomme soup)
• 1 cup sliced mushrooms
• 3/4 cup grated parmesan cheese

Recipe

• 1 in a small pot combine lemon juice and stock and bring to a simmer.
• 2 keep covered with a lid so it does not evaporate all away.
• 3 lightly spray olive oil in another large heavy based pot.
• 4 add the onion and bacon and cook over a medium heat until onion is softened.
• 5 add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
• 6 add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
• 7 once the stock has absorbed, add the mushrooms and another cup of hot stock.
• 8 stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
• 9 repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
• 10 remove from heat and stir in parmesan cheese.
• 11 cover with lid and let stand for 5 minutes before serving.