Ingredients: 1 onion, thyme, 300 grams risotto rice, dash white wine, 800 ml stock, 250 grams diced bacon, 1 zucchini, 250 grams mushrooms,
Number of persons: 3
Bake 1 chopped onion with thyme until the onion is soft. Add 300 grams risotto rice. Stir. Add a dash white wine. Let the alcohol evaporate. Add 800 ml stock. Leave the risotto in 20 minutes so the stock is evaporated . Meanwhile, fry 250 grams diced bacon crispy. Scoop it from the pan and keep aside. Bake in the remaining fat 1 diced zucchini with 250 grams sliced mushrooms until both are soft. Add the bacon, zucchini and mushrooms to the risotto. Stir well. Heat through thoroughly. Enjoy!