Bacon Mushroom Risotto
Nutrition
Ingredients
| 2 tsp | 10 ml | Olive oil |
| 2 | Portobello mushrooms, sliced into 1 inch pieces | |
| to taste | Salt and pepper | |
| 2 | Garlic cloves, minced | |
| 4½ cup | 1.1 l | Vegetable broth |
| 2½ cup | 600 ml | White wine |
| 1 cup | 240 ml | Arborio rice |
| 1 pinch | Dried basil | |
| ¼ cup | 60 ml | Parmesan cheese, grated |
| ¼ cup | 60 ml | Romano cheese, grated |
| ¼ cup | 60 ml | Heavy cream |
| 6 strips | Bacon, cooked crispy and crumbled |
Instructions
Servings: 6 | Prep Time: 10 minutes | Cooking Time: 30-40 minutes
Set your Aroma Cooker to STEAM mode and heat oil for 5 minutes. Add in mushrooms, salt, pepper and stir. Cook until tender, for about 3-4 minutes. Stir in garlic and cook for 1 more minute. Pour 1 cup of broth and ½ cup of white wine. Give it a good stir. Add rice, basil and season with a pinch of salt and pepper. Stir well, close the lid, and cook until the liquid has been absorbed. Carefully open the lid and add another cup of broth and ½ cup of white wine. Keep stirring until the liquid is absorbed again. The whole process should take around 30-40 minutes. Once tender, add cheese and season with salt and pepper again. Stir in bacon and heavy cream, and serve in bowls garnished with more bacon.
Nutrition Values (Per Serving): Calories: 354, Fat: 18g, Carbohydrates: 25g, Protein: 12g