Enjoy this delicious heart-warming easy risotto recipe brought to you by Caroline Wrench from Coco & Roses. It’s the perfect family meal to enjoy over half term AND best of all you can pop it in the oven so no standing over the hob ladling in stock!
LEEK, BACON & MUSHROOM RISOTTO
Serves 6 Prep time: 15 mins cooking time: approx 40 mins
270g Risotto rice
2 leek, white and most of green, chopped finely
1 onion, finely chopped
75g mushrooms, diced
1 garlic clove crushed, chopped
350g bacon, diced
1 litre chicken stock
Salt and pepper
Melt butter in pan and gently cook onion and leeks for around 5 minutes
Add garlic and bacon and cook for a further 15 minutes
Add rice & mushrooms and cook a few more minutes, to coat rice grains
Pour in 3/4 litre of warmed stock and stir. Add seasoning
Cook for approx 40 mins on low/bottom oven/130oC
Check every so often, stirring and add remaining stock towards the end of cooking time.
Sprinkle with freshly grated parmesan
You can also swap in seasonal veggies, add meat/fish or keep it vegetarian. Serve it with a simple green salad and if the kids are involved, some garlic bread on the side!
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