Tomato, Bacon, Sausage and Mushroom Risotto
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Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 491
- Carbs 80G
Ingredients
- low-calorie cooking spray
- 1/2 large onion, peeled and diced
- 3 garlic cloves, peeled and crushed
- 4 smoked bacon medallions, sliced
- 4 reduced-fat sausages, quartered
- 350 g risotto rice
- 180 g mushrooms, sliced
- 700 ml chicken stock (2 chicken stock cubes with 700ml boiling water)
- 400 g tin chopped tomatoes
- 1 tbsp dried oregano
- 1/4 tsp chilli flakes
- 50 ml white wine vinegar
- 8 g parmesan cheese, finely grated
- 1 lemon (juice only)
- 120 g spinach
Instructions
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Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic, and fry for 5 minutes — until softening.
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Add the bacon and sausages and fry for a further 5 minutes, until browned on all sides.
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Add the rice and stir. After 2 minutes, add the mushrooms, 100ml of the chicken stock, chopped tomatoes, oregano, chilli flakes, and white wine vinegar.
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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.
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Carry on adding stock until the rice is soft, but with a slight bite (this will probably take about 20-30 minutes). Add the spinach and stir until wilted.
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Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so — this will allow the juices to fully soak in. Then serve!