Bacon and mushroom risotto

150g risotto rice
1 reduced-salt vegetable stock cube
600ml water
1 x 5ml spoon parmesan cheese 
Black pepper
1 onion
6 lean bacon rashers
50g mushrooms
100g green beans
1 x 5ml spoon oil

Weighing scales, sharp knife, chopping board x2, grater, measuring spoons, heat-resistant spoon, measuring jug, kettle, frying pan. 

1. Prepare the ingredients for the risotto on a clean chopping board using a sharp knife:

• peel and chop the onion;
• chop the green beans in half;
• slice the mushrooms;
• grate the parmesan;
• on a clean chopping board, chop the bacon into large chunks.

2. Heat the oil in a saucepan and fry the bacon and onion together.
3. Add the mushrooms and green beans and fry for another 2 minutes.
4. Stir in the rice.
5. Make up the stock.
6. Add the stock a little at a time, stirring constantly and allowing the rice to absorb the stock before adding any more liquid.
7. Continue adding the stock until the rice is cooked – this will take 20-25 minutes. The rice should be soft, but still retain a nutty bite.
8. Finally, stir in the parmesan cheese and some black pepper into the rice.

• Serving suggestion: sprinkle with parmesan cheese and top with rocket leaves to serve.
• Focus on fibre: consider using brown risotto rice to increase the fibre content of the dish. 
• Turn up the flavour: season your risotto well, consider adding herbs such as parsley, oregano and basil. 
• Reduce food waste: use up any leftover vegetables in your risotto e.g. leeks. 
• For a vegetarian alternative: why not try our mushroom risotto? 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to lactose, avoid adding the parmesan cheese. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?