Bacon, Zucchini and Mushroom Risotto

Prep time: 15 mins/Cook time: 1 hour

INGREDIENTS

1.6 litres chicken stock
1-2 tbsps (40 ml) olive oil, divided
150g portobello mushrooms, chopped
150g white mushrooms, chopped
3 zucchinis, sliced
3 tbsp (60g) butter
3 shallots, diced
3 cups (400g) arborio rice
1/2 cup (120ml) white wine
200g bacon, diced
40g tasty cheddar cheese
salt and ground black pepper

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DIRECTIONS

STEP 1: In a saucepan, warm the chicken stock on a low heat.

STEP 2: In another larger saucepan, heat a tablespoon of olive oil and saute the mushrooms until they've browned and lost their liquid. Set aside.

STEP 3: Add some more olive oil and fry zucchinis until soft and golden. Put aside.

STEP 4: Add 1/2 of the butter and fry shallots until soft.

STEP 5: Add the rest of the butter, then add rice and stir to coat. Once the rice has turned a pale golden colour add white wine, stirring continuously until absorbed.

STEP 6: Add approximately 200ml of chicken stock to the rice, stirring continuously until absorbed. Repeat adding approximately a cup of chicken stock at a time until the liquid is absorbed. Rice should be soft but al dente.

STEP 7: While repeating the stock process, fry diced bacon in a separate pan. Set bacon aside.

STEP 8: In the same pan, reheat zucchinis and mushrooms in some of the bacon fat.

STEP 9: When the rice is almost done, stir in the bacon, cheese and salt and pepper to taste. Stir in zucchini and mushrooms. Serve and top with extra cheese.