No-Stir Risotto

No-Stir Risotto

Ingredients

2 cloves garlic, crushed

1 large brown onion, finely diced

100g lean bacon, diced

100g mushrooms, sliced

1½ cups Arborio rice

1L chicken stock, hot

100g sundried tomatoes, chopped

½ large red capsicum, roasted and sliced (or ½ cup pre-purchased)

1 cup baby spinach leaves

1/3 cup grated parmesan cheese

2 tablespoons cream

Method

1. Heat sauté pan on medium heat, add a few drops of olive oil.
2. Cook onion and garlic until soft, add bacon and mushrooms and cook for approximately 2 minutes or until mushrooms start to soften.
3. Add rice and cook, stirring, for 4 minutes or until rice turns clear.
4. Add all the chicken stock, stir well.  Reduce heat to medium low.  Cook, covered, for 15 minutes.
5. Stir through sundried tomatoes, roasted capsicum and baby spinach, and cook for 5 minutes.
6. Add cream and cheese, and pepper to taste.
7. Allow to stand for 5 minutes before serving.

Note: This recipe was designed for The Chef’s Toolbox 28cm Saute Pan.  If you do not own a good quality, heavy based, non-stick pan, you will need to use much more oil in steps 1 and 2, and stir frequently to prevent sticking.  Information on the Saute Pan can be found at www.chefstoolbox.com