Mushroom, Bacon, Pea and Reduced Fat Cheese Risotto


This hearty supper is full of robust flavours ideal for serving to families or friends. Accompany with a large mixed salad, including baby tomatoes, rocket and cucumber.

Preparation time 10 minutes

Cooking time 30-35 minutes

Serves 4


To make a risotto that serves four, you will need

1 onion, peeled and chopped

75g low salt lean back bacon, roughly chopped

1 large leek, thinly sliced

1 tbsp olive oil

1 litre low salt chicken stock

350g Arborio rice

ground black pepper

zest of ½ lemon

2 tbsp lemon juice

225g brown cap mushrooms, sliced

75g petit pois or garden peas, thawed

125g reduced fat hard cheese, finely grated

mixed salad to serve


1. Bring the stock to the boil in a large saucepan and keep it at barely simmering point.

2. Heat the oil in a large heavy based saucepan, add the onion, bacon, leeks and 2 tbsp water and cook for about 2-3 minutes or until beginning to soften.

3. Stir in the rice and season well. Add the lemon rind and lemon juice and a ladleful of stock. Cook gently, stirring occasionally until the wine and stock is absorbed.

4. Add the mushrooms and gradually begin adding the simmering liquid, a ladleful at a time, allowing each addition to be absorbed before adding the next, keep stirring and adding ladleful’s of stock (this will take about 25 minutes).

5. When most of the stock has been added and the rice is creamy, add in the peas and reduced fat grated hard cheese and stir until the cheese begins to melt. Remove the lemon rind and check the seasoning.

6. Serve the risotto in warm bowls with a handful of rocket leaves on each plate.