Ingredients

700ml chicken stock
2 tbsp olive oil
4 slices streaky bacon, finely sliced
250g mushrooms, sliced
1 onion, skin removed and finely chopped
2 garlic cloves, skin removed and finely chopped
150g risotto rice
1 large handful parmesan cheese
½ juice of 1 lemon


Oven Baked Risotto with Mushrooms

Preheat the oven to 180°C/Gas 4. Place the chicken stock into a sauce pan and bring to the boil. Place a casserole pot (ovenware dish) over a medium high heat. Place 1 tbsp of olive oil in and add the bacon. Cook until the bacon has started to colour. Remove and set aside. Add the mushrooms to the pot and cook for 4-5 minutes until they have started to colour also. Remove and place with the cooked bacon.

Add the remaining olive oil, butter and onions to the pot. Turn the heat down to medium. Cook the onions for 3-4 minutes to soften then add the garlic and cook for 2 minutes Add the risotto rice, bacon and mushrooms and the hot stock. Give it a quick stir, bring to the boil and place in the oven with a lid. Cook for 20 minutes then remove from the oven and add the parmesan and lemon juice. Give it a good stir any place back in the oven with no lid this time. Cook until nearly all the liquid has evaporated. This should take 5 – 10 minutes. Remove from the oven and serve.