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Ingredients

1 tablespoon olive oil
1 leek, pale section only, washed, dried, thinly sliced
2 garlic cloves, crushed
3 bacon rashers, rind removed, cut into thin strips
295g (1 1/3 cups) arborio rice
1L (4 cups) Massel salt reduced chicken style liquid stock
300g cup mushrooms, thinly sliced
70g (1 cup) shredded parmesan
100g baby spinach leaves
Fresh thyme sprigs, to serve

Method

Step 1 Place the oil, leek and garlic in a 3L (12-cup) capacity microwave-safe bowl. Cook, uncovered, on high/800watts/ 100% for 3 minutes or until the leek softens. Add the bacon and cook, uncovered, for 2 minutes or until the bacon softens.
Step 2 Add the rice and stir until well combined. Add the stock and stir until well combined. Cover with 2 layers of plastic wrap and cook on high/800watts/100% for 5 minutes. Cook, covered, on Medium/500watts/50% for 7 minutes.
Step 3 Add the mushroom to the rice mixture and stir until well combined. Cover with 2 layers of plastic wrap and cook on medium/500watts/50% for 7 minutes or until the rice is just tender. Add the parmesan and spinach, and stir until well combined. Set aside, covered, for 10-15 minutes or until the liquid is absorbed.
Step 4 Divide the risotto among serving bowls and top with thyme sprigs to serve.

Leek, mushroom & bacon risotto

How to make Leek, mushroom & bacon risotto

Ingredients

Method