Winter Risotto

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Nothing warms those cold bones when camping quite like this risotto.

Ingredients

  • 1 cup of Arborio rice
  • About 100g of salted butter
  • Half a cup of dry white wine
  • One onion thinly diced
  • 1L of chicken stock
  • A handful of mushrooms
  • 1 small can of peas
  • 2 rashers of bacon, diced
  • Salt and pepper
  • Parmesan cheese

Method

  1. Slice the mushrooms, dice the bacon and the onion.
  2. Add the onion and butter to a non-stick pan and sauté until the onion becomes translucent.
  3. Add the bacon and the mushrooms and saute for three to five minutes or until the mushrooms have reduced in size, then add the peas and cook for another minute.
  4. Add the dry rice to the pan and stir through.
  5. Add the dry white wine and cook on medium heat until the wine has evaporated.
  6. Add the chicken stock, one cup at a time. Add the next cup of stock when you see that the rice has absorbed the liquid.
  7. Continue to stir gently to avoid the risotto sticking to the bottom of the pan.
  8. Add salt and pepper to taste.
  9. Stir through a generous handful of Parmesan cheese.
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