Bacon and mushroom risotto | Women's Weekly Food
Mushroom and bacon risotto is a go-to for easy family dinners and this recipe is one to have on hand for busy weeknights.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 6 cups vegetable stock
- 2 tablespoons olive oil
- 400 grams button mushrooms, halved
- 2 rindless bacon rashers, chopped
- 1 leek, white part only, sliced thinly
- 2 cloves garlic, crushed
- 2 cups 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 grams butter, chopped
- lemon wedges, to serve
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