Creamy Mushroom and Crispy Bacon Risotto

Prepare the 6 cups vegetable stock or broth and set aside.

Add the olive oil to a pot, add the onion and sauté on medium high for a couple of minutes.

Then add 1 and a half packs of the sliced mushrooms, cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.

Then remove the lid and add the garlic, and fry for 1-2 minutes or till fragrant. Then, add the rice and sauté it with the onion, mushroom and garlic mix for about 15-20 seconds.

Then add 3 cups of vegetable stock or broth, stir well and then cover and simmer for around 20 minutes until the broth is mostly absorbed.

Then add 1.5 cups vegetable stock or broth, stir well again and cover and simmer for around 10 minutes until the broth is mostly absorbed.

Then add the last 1.5 cups of vegetable stock or broth, stir well again and cover and simmer for a final 5-10 minutes. It’s ready when all the stock or broth has been mostly absorbed by the rice.

Now the risotto is almost done, fry the leftover mushrooms (half a pack) in 1 tablespoon olive oil or vegan butter.

Once softened or mostly cooked, add in 4-5 rashers sliced vegan bacon and fry for another 2-3 minutes or until crispy and cooked.

Turn off the heat on your risotto and stir in the 4 tablespoons soya cream. Leave to sit for a few minutes before serving.

Add sea salt and black pepper to taste.

Serve with chopped parsley and top with the fried mushrooms and bacon mix.