Inghams Italy Cookbook - Bacon and Mushroom Risotto
Tue Dec 2014
A delicious oven-baked risotto with only 380 calories per serving, dining on it means you can have your bacon, wine and risotto and eat it whilst on a healthy diet!
• 4 medium rashers of lean back bacon
• 200g fresh mushrooms, sliced
• 4 dried porcini (ceps) mushrooms (soaked in 150mls boiling water for 10 minutes)
• low-fat cooking spray
• 2 medium onions (peeled and finely chopped)
• 350g risotto rice
• 300mls dry white wine
• 600mls vegetable stock
• small bunch of parsley (chopped)
• salt and freshly ground pepper
Grill the bacon until it is crispy. Crumble or chop it into small pieces and set aside. Heat a frying pan, spray in some low-fat cooking spray and add the sliced mushrooms; season them to taste with salt and pepper and stir-fry for five minutes. Set aside.
Drain the porcini (ceps) mushrooms, reserving the soaking liquor, then chop them up finely and add them to the fried fresh mushrooms. Heat the frying pan again and spray with some low-fat spray and add the chopped mushrooms. Fry them for about five minutes until softened and then add the rice, wine, porcini soaking liquor and stir vigorously.
Stir in the cooked bacon and mushrooms, then add all of the vegetable stock and transfer all of the risotto to an oven-proof baking dish or casserole dish with a lid.
Cover the risotto and bake in a pre-heated oven 200C/400F/Gas Mark 6 for 25 to 30 minutes or until the risotto is soft and creamy. Stir through the chopped parsley and serve immediately.
Karen Burns-Booth is a freelance food and travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients. She is a member of the prestigious Guild of Food Writers and regularly contributes to a variety of print publications and online recipe sites, as well as creating bespoke recipes for numerous major brands and supermarkets in the UK and Europe.
Karen specialises in baking, seasonal fare and healthy low-calorie recipes, having recently lost weight on the 5:2 intermittent diet. In addition to writing for her own site, the award winning “Lavender and Lovage” blog, she also writes for numerous other sites including Great British Chefs and runs a seasonal cookery school in south-west France. When she is not in the kitchen, she can be found travelling the world with a camera and notebook, searching for new ingredients and recipe inspiration.
Where will you taste Risotto this year?