Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
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Ham, pea & mushroom risotto with crispy bacon broccolini recipe

Ingredients

 4 rashers streaky bacon, sliced
 200 g double smoked ham, chopped
 2 cups arborio rice
 4 cups chicken stock
 ½ cup white wine
 200 g swiss brown mushrooms, sliced
 2 bunches broccolini, trimmed & halved lengthways
 1 cup frozen peas
 1 brown onion, peeled & diced
 2 garlic cloves, crushed
 1 cup parmesan, finely grated
 40 g butter
 2 tbsp olive oil
 ½ cup dill sprigs, finely chopped

Method

1

Preheat oven to 180°C. Heat half the oil and half the butter in a heatproof casserole pan over high heat. Add mushrooms and cook, stirring often, for 10 mins or until browned. Transfer to a plate. Add the onion to pan and cook for 5 mins or until softened but not coloured. Stir in garlic and cook for 1 min.

2

Add rice to pan, stirring well to coat with oil mixture. Pour wine over rice and bring to the boil, then simmer for 2 mins. Add stock and bring mixture to the boil. Cover and bake for 20 mins or until rice is tender.

3

Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Cook bacon for 10 mins or until golden and crisp. Transfer to a plate lined with paper towel. Cook broccolini in boiling water for 2 mins or until just tender. Transfer to a plate and cover to keep warm. Add peas to pan and cook for another 2 mins. Drain.

4

Stir mushrooms, peas, ham, parmesan, half the dill and remaining butter into risotto and season. Serve risotto garnished with remaining dill. Top broccolini with bacon and serve with risotto.

Ingredients

 4 rashers streaky bacon, sliced
 200 g double smoked ham, chopped
 2 cups arborio rice
 4 cups chicken stock
 ½ cup white wine
 200 g swiss brown mushrooms, sliced
 2 bunches broccolini, trimmed & halved lengthways
 1 cup frozen peas
 1 brown onion, peeled & diced
 2 garlic cloves, crushed
 1 cup parmesan, finely grated
 40 g butter
 2 tbsp olive oil
 ½ cup dill sprigs, finely chopped

Directions

1

Preheat oven to 180°C. Heat half the oil and half the butter in a heatproof casserole pan over high heat. Add mushrooms and cook, stirring often, for 10 mins or until browned. Transfer to a plate. Add the onion to pan and cook for 5 mins or until softened but not coloured. Stir in garlic and cook for 1 min.

2

Add rice to pan, stirring well to coat with oil mixture. Pour wine over rice and bring to the boil, then simmer for 2 mins. Add stock and bring mixture to the boil. Cover and bake for 20 mins or until rice is tender.

3

Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Cook bacon for 10 mins or until golden and crisp. Transfer to a plate lined with paper towel. Cook broccolini in boiling water for 2 mins or until just tender. Transfer to a plate and cover to keep warm. Add peas to pan and cook for another 2 mins. Drain.

4

Stir mushrooms, peas, ham, parmesan, half the dill and remaining butter into risotto and season. Serve risotto garnished with remaining dill. Top broccolini with bacon and serve with risotto.

Ham, pea & mushroom risotto with crispy bacon broccolini