BAKED BACON, BLUE CHEESE & MUSHROOM RISOTTO
You will never stand and stir a risotto ever again. This risotto cooks beautifully in your Wonderbag, saving you stove top cooking time and stirring energy! The filling can be changed to suit your palate – but the bacon, mushroom and blue cheese combo is a flavour explosion and a real mid-week treat!
- 1 large punnet of black or button mushrooms
- 1 large punnet of cherry tomatoes
- 1 onion chopped
- 1 packet of streaky bacon
- 1 tsp blue cheese, crumbled
- 2 cloves of garlic, grated
- 1 red chilli, chopped (optional)
- 1 tbsp chutney or sugar
- 2 tbsp olive oil
- 250g/8.82oz risotto rice
- 400ml chicken stock
- 200ml white wine
- 1 punnet Basil
- 1 packet Rocket leaves
- Roasted pine nuts
Preheat oven to 200 C
Before you start, fry the bacon as you normally would. Leave it on the side and slice it up with a pair of scissors.
In a frying plan, using 2 Tbsp of olive oil, fry onion, garlic and mushrooms until they have some colour on them.
Add tomatoes, chutney, chopped red chilli and the bacon slices, stir this mixture and leave it in the pan.
In another large (about 3 litre) pot add the risotto, stock, wine, salt and pepper.
Bring this mixture to the boil for 7 minutes while continuing to stir well.
Put the lid on this pot and place it into the Wonderbag for 3.5 hours.
After 3 hours, add the bacon mix to the risotto rice and mix.
Now crumble the blue cheese into the mixture and add the whole packet of rocket and about 20 basil leaves and mix it all together.
To Serve: Sprinkle some roasted pine nuts on top
Tip: I normally cut my cooked bacon in pieces with kitchen scissors.