Bacon & Mushroom Risotto for the Remoska®

Serves 2

Made using a Remoska


  • 1 tbsp oil
  • 1 medium onion, chopped
  • 4 rashers of bacon, cut into small pieces
  • 100g (4oz) mushrooms, roughly chopped
  • 1 clove garlic, crushed
  • 150ml (¼pt) basmati rice
  • 1 tbsp, heaped, tomato puree
  • 300ml (½pt) vegetable stock
  • salt and black pepper


  1. Heat the oil in a frying pan and fry the onion and bacon until the bacon is crisp. Add the mushrooms and fry for another 2 minutes. Add the garlic and the rice, stir and transfer into the Remoska base. Add the tomato puree and the hot vegetable stock, give it a good stir around, then put the lid on, switch on, and leave for 30 minutes.
  2. When you lift the lid, the rice will have cooked and absorbed all the liquid, so all you need to do is add a generous seasoning of salt and black pepper, stir and serve.