Awesome Autumn Risotto

This lovely, quick and easy recipe doesn’t use risotto rice, just any rice that you have in the cupboard. I’m not a fan of risotto as when I was a vegetarian I felt like I was force fed it at dinner parties and when eating out. But I do love this dish, its rekindled my love of risotto. It has all seasonal veg, plus bacon. Add a shake of smoked paprika if you want to do this without bacon. This will definitely warm your insides and make you smile, as the weather has started to turn cold.
Serves 4:


Small amount of oil

3 rashers of bacon, chopped up with scissors

2 cloves of garlic

2 tablespoons of tomato puree

Handful of finely chopped rosemary (or thyme, sage)

1 courgette, cut up finely

10 mushrooms

1.5 ltrs boiling water, 2 x chicken/ veg stock cube dissolved

220g rice


Chop all of the vegetables into small fine pieces. Then chop the bacon with some scissors into small pieces.

Heat the oil and coat all of the vegetables and bacon in the oil, fry until the bacon and onion are nearly cooked.

Add the rice and again coat in the oil and veg juices, cook until the rice goes see through, only a few minutes. Then add the tomato puree.

Add a 1/4 of the stock and stir, I set a timer for 3 minutes, as I can’t stand and stir constantly. Then when the stock is absorbed add another 1/4 of the stock.

Repeat this until the rice is cooked.

Again you can’t go wrong with a  sprinkle of feta on this beauty of a dish.





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