Mushroom And Red Wine Risotto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/4 lb lean rindless bacon, finely chopped
• 2 tablespoons vegetable oil (or use equal amounts of oil and butter)
• 5 medium tomatoes, skinned and sliced
• salt and pepper
• 1 large onion, finely chopped
• 3/4 cup chicken stock or 3/4 cup vegetable stock
• 3/4 cup rice
• 1/2 cup red wine
• 1/2 lb mushroom, sliced
• 1/2 cup peas or 1/2 cup peeled cooked broad bean
• parmesan cheese, freshly grated,to serve (optional)

Recipe

• 1 remove bacon rinds, and chop rashers finely.
• 2 heat half the oil in large frying pan, and lightly saute bacon.
• 3 remove from pan and set aside.
• 4 add remaining oil and saute onion 2 to 3 minutes.
• 5 add rice and cook over moderate heat stirring constantly, approximately 5 minutes add sliced mushrooms and saute until soft, stirring from time to time.
• 6 add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
• 7 cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
• 8 sprinkle with parmesan cheese to serve, if desired.