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Risotto boscaiola with mushroom and bacon
Risotto boscaiola with mushroom and bacon
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a cozy meal for two with this simple and delicious boscaiola risotto recipe.
Ingredients:
  • 18.20 gm olive oil
  • 1/2 onion, finely chopped
  • 2 rindless bacon rashers, cut into strips
  • 6 mushrooms, sliced
  • 250g pouch Arborio Rice in 90 Seconds
  • 250ml chicken stock
  • 62.50 ml grated parmesan, plus extra shaved to serve
  • 18.80 gm light sour cream (optional)
  • Chopped flat-leaf parsley, to garnish
Instructions:
  • Heat up the olive oil in a saucepan or deep frypan over medium heat.
  • Sauté the chopped onion, bacon strips, and sliced mushrooms together for 4 minutes, or until the onion is softened, stirring occasionally.
  • Stir in the SunRice Arborio Rice in 90 Seconds pack and cook for 2 minutes, stirring until the rice is coated and shiny. Pour in 1/2 cup (125ml) hot chicken stock and stir until absorbed.
  • Stir in the rest of the stock until absorbed and rice is cooked to just tender. If needed, add more stock until rice reaches desired tenderness. Mix in grated parmesan and light sour cream. Serve in bowls, topping with parsley and extra shaved parmesan.

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