This easy risotto is a classic for a reason- all cooked in one pan, cheap to make and a great way to use up any leftover veggies. If you want to make this rice dish vegetarian, you can leave out the bacon and swap the stock for veggie and the cheese for vegetarian Italian-style hard cheese.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
560
Ingredients
1l
hot chicken stock
2Tbsp.
olive oil
3
rashers streaky bacon, diced
125g
mushrooms
1
onion, finely chopped
2
garlic cloves, finely chopped
350g
risotto rice
125g
frozen peas
50g
Parmesan cheese, grated
Directions
Step 1
Put the stock into a pan and heat until just simmering. In a separate pan, heat the olive oil, add the bacon and cook for 5min until crisp. Remove with a slotted spoon and set aside. Add the mushrooms to the pan and cook for 4-5min until softened, then remove with a slotted spoon. Add the onion and garlic to the pan and cook for 3min until the onion has softened.
Step 2
Add the rice, increase the heat and cook for 1min until slightly translucent. Add a ladleful of stock. Reduce heat to a simmer and cook, stirring continuously, until most of the liquid has been absorbed. Add another ladleful of stock and simmer again until the liquid is absorbed. Repeat, one ladleful at a time, until about three-quarters of the stock has been used. Add peas and ladlefuls of remaining stock until it's all absorbed (around 20min).
Step 3
Remove from the heat. Add the bacon, mushrooms and half the Parmesan. Stir until cheese just melts. Serve in warmed bowls sprinkled with remaining Parmesan.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
