Bacon and mushroom risotto | Women's Weekly Food

Ingredients

• 6 cup vegetable stock
• 2 tablespoon olive oil
• 400 gram button mushrooms, halved
• 2 rindless bacon rashers, chopped
• 1 leek, white part only, sliced thinly
• 2 clove garlic, crushed
• 2 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup chopped parsley leaves
• 1/4 cup finely grated parmesan, plus extra to serve
• 40 gram butter, chopped
• lemon wedges, to serve