Zucchini And Mushroom Risotto

Description

add to shopping list Ingredients

150g risotto rice50g bacon, diced1 tbsp olive oil1 small onion, diced1-2 cloves garlic, crushed150g mushrooms, sliced1 small zucchini, chopped500ml (or more - depending on the rice) vegetable stock1 glass dry white winesalt, freshly ground pepper, basil

Preparation

Put the bacon in a heavy pan and melt away some of the fat off it.If there's too little fat from the bacon, add the olive oil & throw in the onion & garlic. Cook till transparent.Add the zucchini & mushrooms. Simmer until cooked, but not completely soft & mushy. You can add a glug of the stock to speed things up.Add the rice, stir thoroughly and fry the rice a bit in the oil.Pour in the wine, stir till it evaporates.Pour in some stock, stir till the liquid is absorbed. Then add more stock (I usually do it in 3 turns).Try some - if the stock wasn't salty enough, sprinkle with salt.Season with pepper and basil.Eat away!

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