YIELDS

4 Servings

PREP TIME

15 mins

COOK TIME

40 mins

TOTAL TIME

Ham, pea & mushroom risotto with crispy bacon broccolini

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.

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