Bacon and Mushrooms Risotto

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Ingredients

200 grams bacon, chopped
1 small can of mushrooms, drained, sliced
3 cloves garlic, minced
1 small onion, minced
1/4 cup baby peas
1/4 cup diced carrots
2 tablespoons butter
1 teaspoon cooking oil
1 cup arborio rice
4 cups chicken broth, boiling
salt and pepper, to taste
2 teaspoon grated parmesan

Direction

* Heat oil in a deep skillet or pan and fry bacon until crispy. Remove from skillet and drain on paper towel. Separate 1 teaspoon of bacon, this will be used as toppings.

* In the same pan, cook baby peas and carrots until crisp tender. Set aside.

* Wash or wipe pan to remove crusty bits. Heat 1 tablespoon of the butter to medium heat. cook garlic and onion until aromatic. Add in mushrooms and cook for 1 minute. Add in the bacon, rice and 1/2 cup of the stock. Simmer until most liquid has been absorbed. Pour in another 1/2 cup of the stock and simmer while stirring constantly. Do the same process until rice has softened and cooked according to your liking. When rice has cooked, put the vegetables back in and toss well.Season with salt and pepper. Remove from fire and add the remaining butter. Mix well.

Transfer on a serving dish and top with grated parmesan and crispy bacon. Serve hot and enjoy!

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