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Zucchini And Mushroom Risotto
Ingredients
- 150g risotto rice
- 50g bacon, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 1-2 cloves garlic, crushed
- 150g mushrooms, sliced
- 1 small zucchini, chopped
- 500ml (or more - depending on the rice) vegetable stock
- 1 glass dry white wine
- salt, freshly ground pepper, basil
Instructions
- Put the bacon in a heavy pan and melt away some of the fat off it.
- If there's too little fat from the bacon, add the olive oil & throw in the onion & garlic. Cook till transparent.
- Add the zucchini & mushrooms. Simmer until cooked, but not completely soft & mushy. You can add a glug of the stock to speed things up.
- Add the rice, stir thoroughly and fry the rice a bit in the oil.
- Pour in the wine, stir till it evaporates.
- Pour in some stock, stir till the liquid is absorbed. Then add more stock (I usually do it in 3 turns).
- Try some - if the stock wasn't salty enough, sprinkle with salt.
- Season with pepper and basil.
- Eat away!
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