Serves:

Time to cook: 25-30 minutes 
 
Ingredients 
1 onion 
6 rashers lean sweet cure back bacon 
50g (2oz) mushrooms 
100g (4oz) green beans 
1x 5ml spoon (1tsp) oil 
150g (5oz) risotto rice 
1 pork stock cube 
600ml (1pt) water 
1x 5ml spoon (1tsp) grated parmesan
Black pepper
 
Equipment
Knife, chopping board, weighing scales, measuring spoon, mixing spoon, measuring jug, and kettle.
 
Equipment
Knife, chopping board, weighing scales, measuring spoon, mixing spoon, measuring jug, and kettle.
 
Method
1. Prepare the ingredients:
  • peel and chop the onion
  • slice the mushrooms
  • chop the green beans in half.

2. Using a clean knife and chopping board, chop the bacon into large chunks.

3. Heat the oil in a saucepan and fry the bacon and onion together.
4. Add the mushrooms and green beans and fry for another 2 minutes.
5. Stir in the rice.
6. Make up the stock.
7. Add the stock a little at a time, stirring constantly and allowing the rice to absorb the stock before adding any more liquid.
8. Continue adding the stock until the rice is cooked – this will take 20-25 minutes. The rice should be soft, but still retain a nutty bite.
9. Finally, stir in the parmesan cheese and a few twists of black pepper into the rice. 
 
Top tips
Sprinkle with parmesan cheese and top with rocket leaves to serve.
Remember to keep adding liquid otherwise the rice will not cook, never let a risotto boil dry.
 
Did you know?
  • Short grain rice has the ability to absorb water and release starch creating a sticky rice dish. This type of rice includes Arborio, Carnaroli, Roma and Vialone Nano.
 
Skills
Weigh, measure, peel, knife skills (bridge and claw), handle raw meat, shallow fry, make up stock and stir.
 
Nutrition information per 100g/serving: Energy 319/846kJ, protein 4.1/10.9g, carbohydrate 6.5/17.2g, carbohydrate of which sugars 1.2/3.1g, fat 4.0/10.5g, saturated fat 1.2/3.2g, dietary fibre 0.5/1.2g, salt 1.0/2.7g, iron 0.5/1.3mg
 


To download the recipe video, click here.