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Mushroom, asparagus and bacon risotto

Mushroom, asparagus and bacon risotto

Super quick and easy comfort food


  • 200g mushrooms
  • 1 clove garlic crushed
  • 1 tbsp. olive oil
  • 1 onion chopped
  • 80g back bacon chopped
  • 375g of cooked brown basmati rice or 1 ½ bags (250g each) of brown basmati rice (e.g. Tilda steamed brown basmati rice)
  • 200g bundle asparagus
  • 80g half fat crème fracîhe
  • 50g parmesan cheese grated

Preparation time:

Cooking time:

Skill level:





  1. Place the olive oil in a non-stick pan and gently fry the onions, garlic, bacon and mushrooms for 5 minutes until soft. Now add 100mls water.

  2. Remove the woody ends of the asparagus and chop into 2-inch pieces.

  3. Add the asparagus to the pan and bring to the boil then simmer gently for 2-3 minutes.

  4. Cook the rice according to the instructions.

  5. Take the pan off the heat and add the rice, the parmesan (reserving some to sprinkle on top) and the crème fraîche.  Serve and sprinkle with the remaining parmesan.

Nutritional information per serving:









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