Mushroom Risotto with Crispy Bacon and Parmesan Salad

Mushroom Risotto with Crispy Bacon and Parmesan Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, September 24, 2017.
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After step 2, there will be a little liquid left over. As the rice cools it will absorb most of this. If the rice grains are still firm, add more stock and cook until tender.

Ingredients

Mushroom Risotto

  • 1 tablespoon butter
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • 1 punnet white button mushrooms, thinly sliced
  • 2 tablespoons chopped thyme leaves
  • 1½ cups Arborio rice
  • 1 cup dry white wine or GF chicken or GF vegetable stock
  • 2½ cups GF chicken or GF vegetable stock
  • 1/3 cup sour cream

Parmesan Salad

  • ½ block Parmesan cheese
  • ½ punnet cherry tomatoes
  • 1 bag mesclun leaves
  • Drizzle of GF balsamic vinegar (optional, adults)

To Serve

  • 250g shoulder bacon
  • ½ block Parmesan cheese, shaved or finely grated (optional, adults)
  • 1 lemon, cut into wedges

Steps

  1. Melt butter and a drizzle of oil in a large, heavybased pot (with a lid) on medium heat. Cook onion, garlic, mushrooms and thyme for 3-4 minutes, stirring occasionally, until veggies are soft. Add rice, stir and continue cooking for a further 1 minute.
  2. Add wine/first measure of stock and cook for 2-3 minutes, stirring often, until almost all liquid has been absorbed. Stir remaining stock into pot with rice. Reduce heat to low-medium, cover and cook for about 15 minutes, stirring often, until rice is tender but grains are still intact.
  3. While risotto is cooking, dice bacon 2cm. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook bacon for 4-5 minutes, until crispy. Set aside, covered in foil to keep warm.
  4. While bacon cooks, prepare salad. Shave or grate first measure of Parmesan cheese and cut cherry tomatoes in half. Toss both in a medium bowl with mesclun leaves. Set aside.
  5. When rice has finished cooking, fold through sour cream and season to taste with salt and pepper. Just before serving, add a drizzle of olive oil and balsamic vinegar (if using) to bowl with salad and toss to coat. Season to taste with salt and pepper.
  6. To serve, spoon mushroom risotto onto plates. Top with crispy bacon and a little extra Parmesan cheese, if desired. Serve Parmesan salad on the side with a lemon wedge to squeeze over risotto.

Nutritional Information

Energy 1919 kj
459 kcal
Protein 25.3g
Carbohydrate 50.9g
Fat 15.9g