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Microwave cream of mushroom and bacon risotto

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


  • 3 cups Massel salt reduced chicken style liquid stock
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 3 middle bacon rashers, rind removed, finely chopped
  • 2 cups arborio rice
  • 420g can cream of mushroom condensed soup
  • 1/2 cup boiling water
  • 30g baby rocket
  • Grated parmesan cheese, to serve


  • 1
    Place stock in a microwave-safe jug. Microwave on high (100%) for 2 minutes or until hot. Cover to keep warm.
  • 2
    Combine oil, onion and garlic in a 2 litre-capacity, microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until onion has softened. Stir in bacon. Microwave on high (100%) for 2 minutes.
  • 3
    Stir in rice. Microwave on high (100%) for 1 minute. Stir in stock. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
  • 4
    Add soup and boiling water. Stir to combine. Microwave, covered, on medium (50%) for 5 minutes or until rice is just tender. Stir. Microwave, covered, on medium (50%) for 4 minutes or until almost all liquid has absorbed.
  • 5
    Top with rocket. Season with pepper. Serve with parmesan.

Source: taste.com.au


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