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Ingredients
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1 tablespoon olive oil
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1 leek, pale section only, washed, dried, thinly sliced
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2 garlic cloves, crushed
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3 bacon rashers, rind removed, cut into thin strips
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295g (1 1/3 cups) arborio rice
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1L (4 cups) Massel salt reduced chicken style liquid stock
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300g cup mushrooms, thinly sliced
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70g (1 cup) shredded parmesan
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100g baby spinach leaves
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Fresh thyme sprigs, to serve
Method
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1Place 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.
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2Add 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.
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3Add 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.
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4Divide the risotto among serving bowls and top with thyme sprigs to serve.
Source: taste.com.au
