1 bags risotto rice
1 cloves garlic
1 handfuls flat mushrooms
1 part grilled back bacon
1 handfuls Parmesan
1 tins condensed mushroom soup
- Fry the risotto rice in the olive oil for a minute stirring continuously.
- Add soup and boiling water (the amount required to make up the volume of liquid recommended by the rice packet once volume of soup has been deducted).
- Lightly fry mushrooms in garlic and olive oil in a separate pan then stir into the rice. Rough cut grilled bacon into the mix. Simmer and stir regularly testing the rice and adding more boiled water little by little if required. Add salt and black pepper to taste.
- Once cooked serve immediately with a little Parmesan on top.
This is a quick, basic but tasty way to make a creamy risotto and is very quick. Campbell's does a reduced fat version of this soup which I use.
Kids can help