Bacon and Mushroom Risotto

Noel worked late again tonight as he is not a lover of risotto I made use of my opportunity and made myself some for dinner. I say myself as the kids both wanted homemade meat pies which was fine and they had but then they too tried my creation.

I wanted to make a creamy style risotto, which are my favourites, but of course without using any cream and at the same time I was trying to keep the points value down. Add more point free vegetables to bulk it up such as baby spinach, zucchini or even asparagus and of course you could omit the bacon.

Although this dish is quite time consuming and demands all your attention, it was well worth it taste wise.

Bacon and Mushroom Risotto

Serves: 4

Points per serve: 6

1 litre (4 cups) water
1 tablespoon chicken stock powder

1 tablespoon reduced fat spread

1 brown onion, finely chopped

2 rashers middle bacon, rind and visible fat removed

2 garlic cloves, crushed

1 1/2 cups (325 grams) arborio rice

1/2 cup dry white wine, such as chardonnay

200 grams button mushrooms, finely sliced

2 teaspoons fresh flat leaf parsley, finely chopped

25 grams (1/2 cup) fresh parmesan, finely grated

freshly ground black pepper

In a small saucepan mix together the water and stock powder. Heat stock and keep simmering over a low heat.

In a large heavy based saucepan heat reduced fat spread over a medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until golden

Add the rice into the onion mixture. Cook, stirring, until completely combined. Add the wine and cook, stirring for 3 minutes or until the liquid has reduced by half.

Using a ladle add the stock, one ladle at a time. Stirring continuously after each addition until all the liquid is absorbed, this should take approximately 20 minutes.

Stir in mushrooms. Cook, stirring, for 3 - 4 minutes or until mushrooms are tender and liquid absorbed.

Remove from heat and stir in the parmesan. Season with freshly ground black pepper.

(click here for a printable version of this recipe)