Baked Bacon Mushroom & Sage Risotto

Add shallots oil thyme and garlic to drippings in pan. Remove bacon from pan with a slotted spoon.

Mushroom Bacon Risotto Recipe A Warming Winter Dinner Idea Recipe Healthy Snacks Recipes Delicious Healthy Recipes Bacon Risotto

Cook 6 minutes or until shallots are tender stirring occasionally.

Baked bacon mushroom & sage risotto. Drain the mushroomsreserving the liquidand finely chop the mushrooms. Cover turbo oven and cook for 5 minutes. Drain bacon onto paper towels.

Add bacon to pan. Sauté tossing constantly for a few minutes until mushroom and sage start to crisp up. Add brown and white mushroom along with 1 tablespoon of oil.

Heat a large Dutch oven over medium heat. Add the olive oilshallots and bacon to the casserole and cook for 6-10 minutes until shallots start to brown. Cook until crispy and use a slotted spoon to drain and transfer the bacon to a paper towel lined plate.

Cut any large mushrooms into bite-sized pieces and finely chop the sage. Add the risotto rice and toss to coat the rice evenly with the mushroom. In a large pot over medium heat cook bacon slices in olive oil until crispy.

Season generously with salt and pepper. Stir after 4 minutes. This is my favourite as I am a big fan of bacon and mushrooms.

Place the mushrooms and half of the stage into the dish with the garlic and white wine. Stir and cook for 4 minutes or until soft. Add sliced bacon to the pot.

Add the parmesan butter salt and pepper and stir. Add the leek shallot garlic and thyme to the bacon fat. Sauté on medium-high heat for a couple of minutes until mushrooms are glazed and starting to dry up.

Add the bulgur wheat mixture and the remaining boiling stock to the casserole dish. Bacon and mushroom baked risotto slimming world friendly I make quite a lot of oven baked risottos as they are a brilliant quick after work dinner. Its important to use a rice good for risottos like arborio its easily available in supermarkets these days.

Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. Roast in the oven for 20 minutes stirring once during cooking. Place the rice stock and mushroom mixture in a 22 x 30cm 8½ x 12 in 10-cup 80 fl oz capacity baking dish and stir to combine.

Melt butter into hot pot and saute onions mushrooms and garlic until onions start. Cook 8 minutes or until crisp stirring occasionally.

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