Mushroom, bacon and spinach risotto

As autumn is starting, a risotto is perfect for those cooler nights to really fill you up. This one has beautiful garlicky mushrooms and bacon although by omitting the bacon it can be a vegetarian dish


  • onion chopped finely
  • 2 tablespoons garlic
  • 250 g mushrooms chopped
  • 4 slices of bacon chopped
  • 1.5 cups arborio rice
  • 1.5 litres vegetable stock
  • 100 g frozen spinach
  • 100 g parmesan cheese grated


  • In a large oiled pan cook bacon, mushroom and garlic until onion is soft
  • Add arborio rice and stir
  • Add 1/4 of the stock and cook on low heat
  • Continue to add stock in small amounts  until the rice looks creamy and only has a slight bite
  • Add in spinach and parmesan and stir well

Enjoy xx


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