Bacon, Mushroom and Feta Risotto

Bacon, Mushroom and Feta Risotto

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 2, 2017.

Creamy and delicious.


Ingredients

BACON, MUSHROOM AND FETA RISOTTO

  • 2 cups chicken stock
  • 1½ cups water
  • 1 leek
  • 1 brown onion, finely diced
  • 1 pack Arborio rice
  • 1 teaspoon salt
  • 1 punnet sliced white button mushrooms
  • 2 teaspoons garlic paste
  • 1 tablespoon butter
  • 1 pack streaky bacon
  • ½ bag baby spinach leaves
  • 3 tablespoons sour cream
  • Juice of ½ lemon

TO SERVE

  • ½ pottle feta cheese
  • ½ lemon, cut into wedges

Steps

  1. oven grill to high. Line an oven tray with baking paper.
  2. Heat stock and measure of water in a small pot on medium heat, until warmed. Turn off heat and set aside. While stock warms, heat a drizzle of oil in a large pot (with a lid) on medium-high heat. Thinly slice leek.
  3. Add leek and onion to large pot and cook for about 2 minutes, until softened. Add rice and salt and cook for a further 1 minute, stirring constantly. Add mushrooms, garlic and butter and cook for about 2 minutes, stirring constantly, until fragrant.
  4. Add warmed stock and water to rice and stir well. Reduce heat to low-medium, cover and gently simmer for 15–18 minutes, stirring occasionally, until rice is tender and liquid has absorbed.
  5. While risotto cooks, lay bacon in a single layer on prepared tray and grill (on upper oven rack) for about 10 minutes, until crispy. Turn once during cooking. Allow to cool slightly, then roughly chop into bite-sized pieces.
  6. Fold baby spinach and sour cream through risotto. Stir through lemon juice and season to taste with salt and pepper.
  7. divide mushroom and feta risotto between bowls and top with crispy bacon. Crumble over feta cheese and serve lemon wedges on the side for squeezing.

Nutritional Information

Energy 2429 kj
581 kcal
Protein 20.4g
Carbohydrate 63.7g
Fat 25.9g