This easy risotto is a classic for a reason- all cooked in one pan, cheap to make and a great way to use up any leftover veggies. If you want to make this rice dish vegetarian, you can leave out the bacon and swap the stock for veggie and the cheese for vegetarian Italian-style hard cheese.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
560
Ingredients
1 l hot chicken stock
2 Tbsp. olive oil
3 rashers streaky bacon, diced
125 g mushrooms
1 onion, finely chopped
2 garlic cloves, finely chopped
350 g risotto rice
125 g frozen peas
50 g Parmesan cheese, grated
Directions
Step 1
Put the stock into a pan and heat until just simmering. In a separate pan, heat the olive oil, add the bacon and cook for 5min until crisp. Remove with a slotted spoon and set aside. Add the mushrooms to the pan and cook for 4-5min until softened, then remove with a slotted spoon. Add the onion and garlic to the pan and cook for 3min until the onion has softened.
Step 2
Add the rice, increase the heat and cook for 1min until slightly translucent. Add a ladleful of stock. Reduce heat to a simmer and cook, stirring continuously, until most of the liquid has been absorbed. Add another ladleful of stock and simmer again until the liquid is absorbed. Repeat, one ladleful at a time, until about three-quarters of the stock has been used. Add peas and ladlefuls of remaining stock until it's all absorbed (around 20min).
Step 3
Remove from the heat. Add the bacon, mushrooms and half the Parmesan. Stir until cheese just melts. Serve in warmed bowls sprinkled with remaining Parmesan.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
