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Tomato, Bacon, Sausage and Mushroom Risotto

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 489
  • Carbs 90G
4 Servings


  • 3 cloves Garlic minced
  • 1/2 large Onion chopped
  • 4 Bacon Medallions cut into slices
  • 4 Low Fat Chipolatas chop each sausage into 4 pieces
  • 180 g Mushrooms sliced
  • 350 g Risotto Rice We recommend Gallo 3 grain risotto rice - low GI!
  • 400 g Italian Chopped Tomatoes
  • 700 ml Chicken stock use 2 chicken stock cubes in 800ml/3 cups of water
  • 50 ml White Wine Vinegar
  • 1 whole Lemon juiced
  • 8 g Parmesan cheese use as little or as much as you like, but do not forget to add the calories
  • a few sprays Low Calorie Cooking Spray
  • 8 stems Tenderstem Broccoli Chop stalks into fine pieces - we're going to cook these first. The heads we'll add towards the end
  • 4 pieces Baby Corn chopped into 1cm pieces
  • 1 pinch Chilli Flakes
  • 1 tbsp Dried Oregano


  1. Finely chop the onion and garlic, then add to a hot pan along with the bacon and sausages. Spray with low calorie cooking spray, cook gently until the onions are soft, but not coloured
  2. Turn the heat up and add the rice and stir well. After 2 minutes add add the mushrooms, broccoli stalks, 100ml of the chicken stock, tin of tomatoes, Oregano, Chilli Flakes and white wine vinegar
  3. Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next
  4. Carry on adding stock until the rice is soft but with a slight bite. This will probably take about 20-30 minutes. Add the Broccoli heads & Baby Corn just before the rice is cooked
  5. Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in