Bacon and Mushroom Risotto
with parsley
The quantities provided above are averages only.
Ingredients
½ unit(s)
Leek
1 unit(s)
Garlic
150 grams
Mushrooms
5 grams
Parsley
1 sachet(s)
Vegetable Stock
100 grams
Irish Bacon Lardons
225 grams
Risotto Rice
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
120 grams
Baby Spinach
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter (Optional)
Nutrition Values
Utensils
Cooking Steps
Trim the root and dark leafy part from half the leek (double for 4p). Halve lengthways and thinly slice. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Pour 1000ml water (double for 4p) into a pot. Add vegetable stock, then bring to the boil and stir to dissolve. Allow to simmer on low heat. Meanwhile, heat a drizzle of oil in a large pot on medium heat. Once hot, add the bacon lardons and cook until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Add the mushrooms and leek and fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.
Add the risotto rice to the pot and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally. Add the vinegar, stir together and allow it to evaporate, about 30 secs.
Stir in a ladle of your stock, When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pot on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins, and your risotto is done when your rice is 'al dente' - cooked through but with a tiny bit of firmness left in the middle.
When the risotto has 3 mins left, stir the spinach through the risotto a handful at a time and cook for the remaining risotto cook time, until piping hot.
Once cooked, remove the risotto from the heat. Stir in some butter (if you have any), half the parsley and 3/4 of the hard Italian cheese. Season to taste with salt and pepper. Serve your risotto in deep bowls with the rest of the hard Italian cheese and parsley scattered on top.
