Risotto with Mushroom & Unsmoked Back Rashers 

A great recipe for a not so ordinary dinner! Easy to make but looks like you’ve gone to lots of trouble.
  • Serves: 4

  • 695 kcal Per Serving

Unsmoked Back Rashers with Atlantic Sea Salt

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Ingredients

1 packet Unsmoked Back Rashers, chopped
1 tbsp olive oil
1 onion, chopped
200g chestnut mushrooms, sliced
300g risotto rice
1l hot chicken stock
200ml of cream
Grated parmesan, to serve

Method


Heat the oil in a frying pan and cook the onion and bacon for 5 mins until soft.

Add the mushrooms and cook for a further 5 mins.

Stir in the rice and cook until all the juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added.

Once the rice is cooked, add cream and cook for another couple of minutes. Season and serve with grated Parmesan.

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