Basic risotto that you don't have to stir constantly on the stove. This one has bacon, corn and mushrooms, but you can have a go at many different combinations


  • Olive oil, 3-4 tblsp

  • Butter 20g

  • 1 onion diced

  • two rashers bacon diced

  • one cup aborio rice

  • 750ml chicken or vegetable stock

  • 1 cup slice mushrooms

  • 1 cob fresh corn, kernals removed

  • 2-3 tblsp parmesan cheese (fresh grated best)


  • 1.

    Place butter and oil in a large microwave proof dish and zap on high until butter melted. (appros 20 secs)

  • 2.

    Add diced onion and cook on high for 2 minutes

  • 3.

    Place rice in dish and stir to coat with oil and butter mixture and microwave on high for 2 minutes

  • 4.

    Add stock and stir, microwaving on high for 9 minutes

  • 5.

    Whilst this is happening, place bacon in non stick fry pan and cook over medium heat until done

  • 6.

    Place corn, bacon and mushrooms in dish with stock and onions and microwave for another 9 minutes

  • 7.

    Stir through parmesan and allow to stand

  • 8.

    Enjoy as a side dish, or meal on it's own

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1035kj
  • Fat Total 54g
  • Saturated Fat 16g
  • Protein 29g
  • Carbohydrate 108g
  • Sugar 13g
  • Sodium 994mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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