Easy Baked Bacon and Mushroom Risotto (Low-Calorie)

Serves	2
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Meal type	Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	Italian
By author	Pure Points by Weight Watchers

A delicious oven baked risotto with only 380 calories per serving, meaning you can have your bacon and wine, as well as risotto and eat it, whilst on a low-calorie or healthy diet! Suitable for all those following the 5:2 diet for fast days, as well as anyone following Weight Watchers. (This recipe is a much adapted recipe from the Weight Watchers Pure Points 2002 cookbook.)

Ingredients

2 medium rashers of lean back bacon
100g fresh mushrooms, sliced
2 dried porcini (ceps) mushrooms (soaked in 150mls boiling water for 10 minutes)
low-fat cooking spray
1 medium onion (peeled and finely chopped)
175g risotto rice
150mls dry white wine
300mls vegetable stock
small bunch of parsley (chopped)
salt and freshly ground pepper

Note

A delicious oven baked risotto with only 380 calories per serving, meaning you can have your bacon and wine, as well as risotto and eat it, whilst on a low-calorie or healthy diet! Suitable for all those following the 5:2 diet for fast days, as well as anyone following Weight Watchers. (This recipe is a much adapted recipe from the Weight Watchers Pure Points 2002 cookbook.)

Directions

Step 1	Grill the bacon until it is crispy. Crumble or chop it into small pieces and set aside.
Step 2	Heat a frying pan. spray in some low-fat cooking spray and add the sliced mushrooms; season them to taste with salt and pepper and stir-fry for 5 minutes. Set aside.
Step 3	Drain the porcini (ceps) mushrooms, reserving the soaking liquor, and then chop them up finely and add them to the fried fresh mushrooms.
Step 4	Heat the frying pan again and spray with some low-fat spray and add the chopped mushrooms; fry them for about 5 minutes until softened and then add the rice, wine, porcini soaking liquor and stir vigorously.
Step 5	Stir in the cooked bacon and mushrooms, and then add all of the vegetable stock and transfer all of the risotto to an oven-proof baking dish or casserole dish with a lid.
Step 6	Cover the risotto and bake in a pre-heated oven 200C/400F/Gas Mark 6 for 25 to 30 minutes or until the risotto is soft and creamy. Stir through the chopped parsley and serve immediately.