Stovetop Bacon and Mushroom Risotto

Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.

Once hot, add the bacon lardons and sliced onion. Cook until the bacon is golden and the onion is softened, 4-5 mins. 

Add the mushrooms, then stir-fry until softened, 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the garlic to the veg and bacon pan and cook for 1 min more.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Pour in a third of the stock and stir to combine.

Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.

When the risotto has 2 mins remaining, stir in the spinach a handful at a time. Cook for the remaining time until wilted and piping hot.

Once cooked, remove the risotto from the heat. TIP: Add a splash of water to loosen the risotto if needed.

Stir through the Italian style cheese and butter (see pantry for amount) until melted. Add a squeeze of lemon juice.

Season to taste with salt, pepper and more lemon juice if needed.