We’ve been growing oyster mushrooms (using a kit from the Espresso Mushroom Company) since Christmas and they were finally ready to harvest, so we wanted to use them in something delicious! 😋
We decided to do a simple risotto with mushrooms and bacon. Seriously yummy comfort food, particularly with it being so cold at the moment. And there’s no cream in this recipe so it’s pretty healthy too!
Here’s the recipe! It took around 30-45minutes in total, the main time is waiting for the risotto rice to cook. This recipes serves about two people, with a little left over.
Ingredients
- Good handful of oyster mushrooms (or any mushrooms really!) roughly chopped
- 3 portobello mushrooms roughly chopped
- Small pack of smoked bacon lardons
- 1 white onion finely chopped
- 2 clove garlic finely chopped
- 150g arborio risotto rice
- 1L of stock, we used 1 veggie stock cube and 1 chicken
- Good sprinkling of grated Parmesan
- Handful of chopped parsley
Method
- First fry onions and garlic in oil until they start to soften
- Then add all the mushrooms and a small knob of butter
- Add the bacon, cook until bacon is cooked through
- Add the rice, stir well and allow the grains to become slightly translucent at the edges
- Then add some of the stock, 50-100ml at a time, and keep stirring whilst the rice absorbs the stock
- Once the stock has been absorbed, add some more and allow this to absorb whilst stirring. Repeat this step until the rice is cooked (you may not need all the stock!)
- Turn down the heat. Stir in the chopped parsley and Parmesan along with a good crack of pepper.
- Serve with a sprinkling of Parmesan on the top and sprig of parsley
Hope you enjoy trying this recipe! 😁
Say Cheese! 