Lemon Risotto With Bacon & Mushroom

1. 1

   In a small pot combine lemon juice and stock and bring to a simmer.

2. 2

   Keep covered with a lid so it does not evaporate all away.

3. 3

   Lightly spray olive oil in another large heavy based pot.

4. 4

   Add the onion and bacon and cook over a medium heat until onion is softened.

5. 5

   Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).

6. 6

   Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.

7. 7

   Once the stock has absorbed, add the mushrooms and another cup of hot stock.

8. 8

   Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.

9. 9

   Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).

10. 10

    Remove from heat and stir in parmesan cheese.

11. 11

    Cover with lid and let stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.