Mushroom Risotto

This is a delicious quick lunch which uses up the old mushrooms you may have lying about.

Chop the mushrooms, onions, garlic, bacon (if want to include) and get a litre of chicken/veggie stock ready plus 200g of risotto rice.

Throw the chopped bits into a pan with a splash of oil and cook. After a few minutes throw in the rice and add liquid. You may want to add peas and or spinach or whatever you jolly well like. Leave for a few minutes to simmer. Add Parmesan cheese and enjoy.

Tip: This could be boxed up for tomorrow’s lunch too.

Bacon

Mushrooms

Onion

Garlic

1 litre of Chicken/Veggie stock

200 grams Risotto rice

Peas or spinach, etc.

Seasoning and mixed herbs

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