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
  
  

Method

• 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.