Name: Bacon, mushroom and kale risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 litre (6 cups) woolworths select liquid vegetable or chicken stock; 2 tablespoon extra virgin olive oil; 500 gram mixed mushrooms, sliced; 2 rasherd rindless bacon, chopped; 1 leek, trimmed, washed, sliced; 1 clove garlic, crushed; 2 cup arborio rice; 1/2 cup dry white wine; 1 bunch kale, shredded, blanched; 1/2 cup parsley, chopped; 1/4 cup finely grated macro organic parmigiano reggiano parmesan, plus extra, to serve; 40 gram butter, chopped; lemon cheeks, to serve

Ingredients

1.5 litre (6 cups) woolworths select liquid vegetable or chicken stock

2 tablespoon extra virgin olive oil

500 gram mixed mushrooms, sliced

2 rasherd rindless bacon, chopped

1 leek, trimmed, washed, sliced

1 clove garlic, crushed

2 cup arborio rice

1/2 cup dry white wine

1 bunch kale, shredded, blanched

1/2 cup parsley, chopped

1/4 cup finely grated macro organic parmigiano reggiano parmesan, plus extra, to serve

40 gram butter, chopped

lemon cheeks, to serve

Method

1.Pour stock into medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.

2.In a large heavy-based saucepan heat oil on medium. Sauté mushrooms, bacon, leek and garlic for 3-4 minutes, until leek is tender. Add rice, stirring for 1 minute, to coat well in oil.

3.Pour in wine and cook, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 minutes). Rice should be creamy with a slight bite.

4.Stir in kale, parsley, parmesan and butter. Season. Set aside, covered, for 2 minutes. Serve with extra parmesan and lemon.

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Ingredients

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