This Sun-dried Tomato, Mushroom and Bacon Risotto recipe has all the creamy texture and taste, without the cream! ...and it is gluten free too!

Risotto is a wonderful family meal.

It is creamy, tasty, filling and tastes delicious!

There is something magical about making risotto. I love that it takes only a few ingredients to make such a comforting meal.

I really enjoy stirring the Risotto..watching it change into a creamy, smooth mixture right before my eyes...and everyone in my home, comes out of their rooms when they smell risotto cooking! 🙂

Risotto is the type of dish to can add a range of ingredients to give it different flavours. This recipe for sun-dried tomato, mushroom and bacon risotto is just delicious!

The best part of the risotto recipe is that it doesn't have any added cream. The creaminess comes all from the slow cooking and stirring of the arborio rice!

Oh!...did I mention this delicious risotto is gluten free too!!

Delicious Sun-dried Tomato, Mushroom and Bacon Risotto

How to cook Sun-dried Tomato, Mushroom and Bacon Risotto!

In a large saucepan, add olive oil, butter, garlic, onion and cook for 1 min and then add the bacon and cook for 2 minutes.

Add the 2 cups of Arborio rice, stir and cook for 3 minutes or till the rice starts to brown slightly and then add the sun-dried tomatoes.
Add in one cup of the chicken stock, and simmer so the rice absorbs the liquid, stirring constantly, slowly. When the liquid is absorbed, add the mushrooms and the next cup of chicken stock and let the rice absorb the liquid again.

Add the third cup of stock and continue to stir till liquid is absorbed.
Then add the remaining cup of liquid.

*Tip - The best way to see if it is cooked, carefully, take one piece of the rice and press between two fingers. If it has a hard centre it is not ready. You may need to add an extra cup of stock - or water and to continue simmer (and stir).

When the rice is ready, add in the Parmesan and stir through so it goes creamy.
Serve topped with grated parmesan.

Gluten Free Sun-dried Tomato, Mushroom and Bacon Risotto!

Risotto is so comforting and delicious! A perfect everyday family meal!

Recipe for Sun-dried Tomato, Mushroom and Bacon Risotto

Sun-dried Tomato, Mushroom and Bacon Risotto - Gluten-Free!

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Author: www.sparklesintheeveryday.com

Ingredients

1 tablespoon of olive oil
1 onion - diced
1 teaspoon of minced garlic
30 grams of butter
2 cups of Arborio Rice
4 cups of chicken stock - gluten free
4 rashes of bacon - diced
½ cup of sun-dried tomatoes
1 cup of sliced mushrooms
⅓ cup of Parmesan + extra to serve on top of each dish.
Cracked black pepper
Chopped parsley

Instructions

In a large saucepan, add olive oil, butter, garlic, onion and cook for 1 min and then add the bacon and cook for 2 minutes.
Add the 2 cups of Arborio rice, stir and cook for 3 minutes or till the rice starts to brown slightly and then add the sun-dried tomatoes.
Add in one cup of the chicken stock, and simmer so the rice absorbs the liquid, stirring constantly, slowly. When the liquid is absorbed, add the mushrooms and the next cup of chicken stock and let the rice absorb the liquid again.
Add the third cup of stock and continue to stir till liquid is absorbed.
Then add the remaining cup of liquid. The best way to see if it is cooked, carefully, take one piece of the rice and press between two fingers. If it has a hard centre it is not ready. You may need to add an extra cup of stock - or water and to continue simmer (and stir)
When the rice is ready, add in the Parmesan and stir through so it goes creamy.
Serve topped with shaved Parmesan.