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Ingredients

How to make it

  • Stir creamy mushroom soup and stock or water together.
  • Melt butter in an ovenproof pot and gently saute onion, garlic, bacon and mushrooms for 2 minutes.
  • Stir in rice and cook for 1 minute.
  • Pour soup and stock over rice mixture. Bring to the boil, stirring constantly.
  • Cover pot with a tight fitting lid. Transfer to a pre-heated 190C/375F fan-forced oven and cook for 30 to 35 minutes or until the rice is soft to the bite. Stir once or twice during cooking. 5 minutes before the end of cooking stir in the frozen peas.

Reviews & Comments 3

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    " It was excellent "
    helewes ate it and said...
    Kudos Tina excellente!!
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  • catalyst 8 years ago
    I tried out this recipe a while ago and it turned out nicely :)

    22y/o cooking novice so it's easy enough for the newbs :)

    Thanks to the poster
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    " It was excellent "
    helewes ate it and said...
    Oh Boy!! My favorites together in Risotto. I will be certainly trying this one Tina!!!!
    Was this review helpful? Yes Flag

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