Leftover cooked rice Cheesy Bacon & Mushroom “Risotto”

Using already cooked rice, make this shortcut creamy version instead of the traditional slow-stirred risotto. This will be creamy, cheesy, and full of flavour. This is a balanced and satisfying meal, with protein from the bacon and cheese, fats from the dairy, and carbs from the rice. If you want to boost fibre and nutrients, you could serve it with a side salad or add some grated zucchini once the mushrooms are cooked for extra veggies without changing the flavour much. T1D friendly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the bacon – In a pan over medium heat, cook the bacon until crispy. Remove and set aside, leaving some bacon fat in the pan.

Step 2

Sauté the mushrooms & garlic – Add the mushrooms to the pan and cook until soft (about 4-5 minutes). If using Zucchini squeeze out extra moisture before adding it to the pan now. Stir in the garlic and cook for 30 seconds.

Step 3

Warm the rice – Add the cooked rice and pour in the chicken stock. Stir well to break up any clumps and let it absorb the liquid for 2-3 minutes.

Step 4

Make it creamy – Stir in the milk or cream (if using), half of the cheese, and the crispy bacon. Let it gently simmer until everything is heated through and creamy.

Step 5

Final touch – Taste and season with salt, pepper, and thyme. Top with the remaining cheese and serve warm!