Creamy Mushroom + Crispy Bacon Risotto
Ingredients
- 1 onion (diced)
- 2-3 garlic cloves
- 6 cups vegetable stock/broth
- 1-2 tbsp olive oil
- 2 packs (mushrooms (i used button + porchini)
- 1.5 cups (300g) risotto (arborio) rice
- 4 tbsp soya cream (i use @alpro)
- 4-5 rashers vegan bacon (i used @sainsburys plant pioneers rashers)
- sea salt (to taste)
- black pepper (to taste)
Preparation
Prepare the 6 cups vegetable stock/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/broth, stir well and then cover and simmer for around 20 minutes until the broth is mostly absorbed
Then add 1
Cups vegetable stock/broth, stir well again and cover and simmer for around 10 minutes until the broth is mostly absorbed
Then add the last 1
Cups of vegetable stock/broth, stir well again and cover and simmer for a final 5-10 minutes
It’s ready when all the stock/broth has been mostly absorbed by the rice
Now the risotto is almost done, fry the leftover mushrooms (half a pack) in 1 tbsp olive oil (or vegan butter)
Once softened/mostly cooked, add in 4-5 rashers sliced vegan bacon and fry it around for another 2-3 minutes (or till crispy/cooked)
Turn off the heat on your risotto and stir in the 4 tbsp 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
Enjoy!!