Saturday, 15 March 2014

Bacon and mushroom baked risotto (slimming world friendly)

I make quite a lot of oven baked risottos as they are a brilliant quick after work dinner. This is my favourite as I am a big fan of bacon and mushrooms. It's important to use a rice good for risottos like arborio it's easily available in supermarkets these days.

I love a dish you can assemble then just leave alone for 25 minutes so you can shower, change and make a cuppa (or pour a glass of wine :)

I usually serve this with a simply steamed veg like broccoli or  a side salad.


Bacon and mushroom baked risotto

250g arborio rice
250g chopped lean bacon
200g sliced mushrooms
750ml chicken or veg stock (from a cube is fine)
2 cloves garlic (crushed or use frozen)
1 large onion (chopped)
 1/2 tsp freshly ground black pepper
spray oil



Preheat your oven to gas 6 / 400/ 200

Spray a large ovenproof (and hob safe) casserole dish with the oil and fry the onion, mushrooms, bacon and garlic on a medium/low heat until the onion is soft.

N.B. If you don't have a casserole safe for using on top of the stove you can do this step in a frying pan and add everything into the casserole dish afterwards.

Add the rice and fry for another minute or so then add the stock and pepper, stir well and cover with a lid (if you dont have a lid cover the casserole dish with foil ).

Place in the oven for 25 minutes then take out and leave to stand for five minutes. The rice should still be a little firm.

Taste in case needs more pepper (shouldn't need salt due to the bacon and stock) .

Syn free on extra easy






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