Risotto de tomate, beicon, salchicha y champiñones | Apto para dieta

Ingredientes

• low-calorie cooking spray
• 1/2 large onion, (peeled and diced)
• 3 garlic cloves, (peeled and crushed)
• 4 smoked bacon medallions, (sliced)
• 4 reduced-fat sausages, (quartered )
• 350 g risotto rice
• 180 g mushrooms, (sliced)
• 700 ml chicken stock ((2 chicken stock cubes with 700ml boiling water))
• 400 g tin chopped tomatoes
• 1 tbsp dried oregano
• 1/4 tsp chilli flakes
• 50 ml white wine vinegar
• 8 g parmesan cheese, (finely grated)
• 1 lemon ((juice only))
• 120 g spinach

Preparación

1. 1

   Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic, and fry for 5 minutes — until softening.

2. 2

   Add the bacon and sausages and fry for a further 5 minutes, until browned on all sides.

3. 3

   Add the rice and stir. After 2 minutes, add the mushrooms, 100ml of the chicken stock, chopped tomatoes, oregano, chilli flakes, and white wine vinegar.

4. 4

   Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next.

5. 5

   Carry on adding stock until the rice is soft, but with a slight bite (this will probably take about 20-30 minutes). Add the spinach and stir until wilted.

6. 6

   Pour: Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so — this will allow the juices to fully soak in. Then serve!