Bacon and Mushroom Risotto

This recipe comes from Bord Bia's 'Got the Chops' campaign. It is a great recipe for trying out flavoured oil. Lemon works really well but you could also use garlic or chilli. It's quick and easy and takes just 25 minutes to prep and cook.


(Serves four)

200g smoked bacon lardons

One tablesp rapeseed or olive oil

One onion, finely chopped

150g button mushrooms, cleaned and sliced

Two garlic cloves, peeled and crushed

300g risotto rice

400g tin chopped tomatoes

600mls warm chicken stock, homemade if possible

Salt and freshly ground black pepper

A good handful of basil leaves

Two tablesp finely grated mature cheddar cheese

To serve: A green salad


Heat the oil in a wide, shallow saucepan over a gentle heat. Add the bacon and onion and cook for about five minutes until the onion has softened.

Then add the mushrooms, garlic and rice and stir well to combine.

Add the tin of tomatoes, stir and bring to a simmer.

Gradually add the stock, a ladleful at a time. As the stock is absorbed, add more and stir regularly until all the stock is used and the rice is cooked. This will take about 15 minutes.

Taste and season with a little salt and pepper.

Turn off the heat, stir through the cheese and sprinkle over the basil leaves. Serve straight away with a green salad.