First things first, get your oven on. You need a large oven proof pan, I've used a dutch oven. If you only have a ceramic dish, then you will need to do the frying in the recipe in a separate pan.
Add the olive oil and butter to your pan, and melt over medium heat.
Add the bacon, onion, mushrooms and garlic and fry until the mushrooms colour and the onions are soft.
Add the rice to the pan and coat well in the butter, olive oil and bacon fat.
Add the thyme, peas and chicken stock, stir well.
Place in the oven for 25 minutes at 180 degrees celsius with a close fitting lid.
Remove from the oven and sprinkle in the parmesan cheese. Stir the cheese through.Put the risotto back in the oven with the lid on for 5 more minutes.
Serve hot.
Recipe Source: By Kylie
Kindly check the ingredients info before you start with the recipe.
Nuts | |
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Gluten | |
Dairy | |
Eggs | |
Peanuts | |
Celery | |
Mustard |
Sesame | |
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Fish | |
Crustaceans | |
Molluscs | |
Soya | |
Sulphites | |
Lupin |
Milk |
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November 20, 2024
Nice...!!!
Ingredients
arborio rice
mushrooms
bacon
chicken stock- in liquid form
onion and garlic
thyme
peas
parmesan cheese
butter, olive oil