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Simple and Scrumptious Risotto

Enjoy this delicious heart-warming easy risotto recipe brought to you by Caroline Wrench from Coco & Roses.  It’s the perfect family meal to enjoy over half term AND best of all you can pop it in the oven so no standing over the hob ladling in stock!


Serves 6 Prep time: 15 mins cooking time: approx 40 mins

270g Risotto rice
2 leek, white and most of green, chopped finely
1 onion, finely chopped
75g mushrooms, diced
15g butter
1 garlic clove crushed, chopped
350g bacon, diced
1 litre chicken stock
Salt and pepper
Parmesan shavings

Melt butter in pan and gently cook onion and leeks for around 5 minutes

Add garlic and bacon and cook for a further 15 minutes

Add rice & mushrooms and cook a few more minutes, to coat rice grains

Pour in 3/4 litre of warmed stock and stir. Add seasoning

Cook for approx 40 mins on low/bottom oven/130oC

Check every so often, stirring and add remaining stock towards the end of cooking time.

Sprinkle with freshly grated parmesan


You can also swap in seasonal veggies, add meat/fish or keep it vegetarian. Serve it with a simple green salad and if the kids are involved, some garlic bread on the side!

Check out Coco & Roses exclusive offer to School Notices Here!

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