This risotto is tasty and easy to make and packed with veggies.
Ingredients (serves 4)
- 1 Carrot
- 1 Zucchini
- 1/2 Red capsicum
- 4 Button mushrooms
- 6 Rashers of shortcut bacon
- 2 Tomatoes
- 1/2 Onion
- 2 cups Arborio rice
- 1 Litre Chicken stock
- 250 ml Water
- 2 Tbsp Tomato paste
- Grated cheese for serving
- Shallots for serving
Method
- Dice all vegetables and bacon except the mushrooms they need to be sliced. Fry up bacon and vegetables then add the rice.
- Slowly add the stock to the frypan and simmer until the liquid cooks out. Add the remaining stock and the water. Add in the tomato paste.
- Continue stirring until all liquid has cooked out. This will take approximately 25 minutes to cook. Serve topped with grated cheese and shallots.
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