Easy bacon and mushroom risotto – Joe Wicks

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle

Step 2

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

Step 3

Once hot, add the bacon lardons and cook for 6-7 min or until golden and crispy

Step 4

Once crispy, transfer to a plate and reserve the pan (and oil!) for later

Step 5

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

Step 6

Peel and chop the garlic roughly

Step 7

Chop the chestnut mushrooms, roughly

Step 8

Return the pan to a medium heat

Step 9

Add the chopped onion, garlic and mushrooms with a pinch of salt and cook for 4-5 min or until softened

Step 10

Meanwhile, dissolve the Knorr chicken stock cube[s] in 700ml (3L] boiled water

Step 11

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

Step 12

Add the chicken stock to the pan and cook for 20-22 min, stirring frequently, or until the rice is cooked with a slight bite - this is your mushroom risotto

Step 13

Tip: Stirring the rice releases the starch and gives the risotto a great texture!

Step 14

While the risotto is cooking, chop the parsley leaves finely, discarding the stalks

Step 15

Once done, stir half of the grated Italian hard cheese through the mushroom risotto and season with a generous grind of black pepper

Step 16

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