Tomato, Bacon, Sausage and Mushroom Risotto | Slimming & Weight Watchers Friendly

This Tomato, Bacon, Sausage and Mushroom Risotto is a hearty, comforting classic that’s easier to make than you think. Made with simple ingredients and full of rich, savoury flavour, it’s perfect for using up what you’ve got in the cupboard.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Spray 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. 2Add the bacon and sausages and fry for a further 5 minutes, until browned on all sides.
3. 3Add 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. 4Stir 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. 5Carry 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. 6Pour: 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!