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Quick bacon risotto
Quick bacon risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutty brown rice risotto with bacon, parmesan, and fresh oregano - vegie-packed goodness!
Ingredients:
  • 3 rashers rindless bacon, thinly sliced
  • 250g button mushrooms, quartered
  • 1 large garlic clove, crushed
  • 2 tsp chicken style stock powder
  • 450g pkt Brown Rice in 2 1/2 Minutes
  • 410ml (1 2/3 cups) boiling water
  • 3 shallots, trimmed, thinly sliced
  • 1 large zucchini, coarsely grated
  • 25g (1/3 cup) grated parmesan
  • 82.50 ml fresh oregano leaves
Instructions:
  • Warm oil in a large saucepan over medium heat. Sauté bacon until golden, about 1-2 minutes. Add mushrooms and garlic, cook until soft, stirring often for another 1-2 minutes.
  • Sprinkle in the stock powder and rice, and gently stir until mixed. Turn up the heat to medium-high. Slowly pour in the water, 1/4 cup at a time, stirring constantly to let the liquid soak in before adding more. Keep going until all the water is absorbed and the rice is cooked to perfection.
  • Sauté shallot and zucchini until tender. Remove from heat and mix in parmesan, oregano, and season with pepper.

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