This risotto is tasty and easy to make and packed with veggies.


Ingredients (serves 4)

  • 1 Carrot
  • 1 Zucchini
  • 1/2 Red capsicum
  • 4 Button mushrooms
  • 6 Rashers of shortcut bacon
  • 2 Tomatoes
  • 1/2 Onion
  • 2 cups Arborio rice
  • 1 Litre Chicken stock
  • 250 ml Water
  • 2 Tbsp Tomato paste
  • Grated cheese for serving
  • Shallots for serving

Method

  1. Dice all vegetables and bacon except the mushrooms they need to be sliced. Fry up bacon and vegetables then add the rice.
  2. Slowly add the stock to the frypan and simmer until the liquid cooks out. Add the remaining stock and the water. Add in the tomato paste.
  3. Continue stirring until all liquid has cooked out. This will take approximately 25 minutes to cook. Serve topped with grated cheese and shallots.

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