Thursday, February 14, 2008

Mushroom and Bacon Risotto

Ingredients (serves 6) – 4 points per serve

  • 1L chicken stock made using stock cubes
  • 1 tbsp reduced fat dairy spread
  • 1 brown onion chopped
  • 2 cloves garlic, crushed
  • 125g packet Weight Watchers bacon finely chopped
  • 1 1/2 cups Arborio rice (325g)
  • 1/2 cup white wine (125ml)
  • 400g button mushrooms quartered
  • Any other point free vegetables to bulk it up!
  • 1/2 cup finely grated parmesan (25g)
  • baby spinach leaves to serve


  • Place stock in a medium saucepan and simmer. Meanwhile melt spread in large
    pan over medium heat, add onion, garlic and bacon, cook stirring for 5 minutes.

  • Stir in rice and cook stirring until combined. Add wine and stir for 3 minutes.

  • Gradually add hot stock a ladle at a time stirring continuously until all liquid is
    absorbed (approx 20 minutes all up).

  • Stir in vegetables, cook stirring for 4 minutes.

  • Remove from heat and stir in parmesan, season with salt & pepper, spoon into
    bowls and serve with spinach and extra parmesan if required.