INGREDIENTS: (Serves 2)
- 1 Brown Onion
- 5g Parsley
- 35g Grated Italian Hard Cheese
- 160g Chestnut Mushrooms
- 10g Vegetable Stock
- 1 Garlic Clove
- 100g Bacon Lardons
- 15ml Chinese Rice Wine
- 160g Arborio Rice
MACROS:
- 499 Calories
- 70g Carbs
- 21g Protein
- 15g Fat
METHOD:
- Heat a large pan and spray with fry light. Once hot add the bacon and cook for 6-7 mins or until crispy and golden. Once cooked, transfer to a plate and reserve the pan for later
- Peel and chop the onion, garlic and mushrooms and add to the original pan with a little black pepper. Cook for 4-5 mins or until softened
- Dissolve the veg stock in 700ml boiled water
- Once the veg has softened, add the rice and chinese rice wine to the pan and cook for 1 minute
- Add the stock to the pan and cook all for 25-30 mins stirring frequently
- While the risotto is cooking, chop the parsley finely
- Once cooked, add the cheese to the risotto and stir
- Serve topped with a grind of black pepper and parsley
