1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leek, mushroom & bacon risotto

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 2 garlic cloves, crushed
  • 3 bacon rashers, rind removed, cut into thin strips
  • 295g (1 1/3 cups) arborio rice
  • 1L (4 cups) Massel salt reduced chicken style liquid stock
  • 300g cup mushrooms, thinly sliced
  • 70g (1 cup) shredded parmesan
  • 100g baby spinach leaves
  • Fresh thyme sprigs, to serve

Method

  • 1
    Place the oil, leek and garlic in a 3L (12-cup) capacity microwave-safe bowl. Cook, uncovered, on high/800watts/ 100% for 3 minutes or until the leek softens. Add the bacon and cook, uncovered, for 2 minutes or until the bacon softens.
  • 2
    Add the rice and stir until well combined. Add the stock and stir until well combined. Cover with 2 layers of plastic wrap and cook on high/800watts/100% for 5 minutes. Cook, covered, on Medium/500watts/50% for 7 minutes.
  • 3
    Add the mushroom to the rice mixture and stir until well combined. Cover with 2 layers of plastic wrap and cook on medium/500watts/50% for 7 minutes or until the rice is just tender. Add the parmesan and spinach, and stir until well combined. Set aside, covered, for 10-15 minutes or until the liquid is absorbed.
  • 4
    Divide the risotto among serving bowls and top with thyme sprigs to serve.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here