Lemon Risotto With Bacon & Mushroom

From: Karen Elizabeth

On Apr 2, 2008

I love risotto, I think its my favourite 'no stress' meal, so this was a real pleasure to make for PAC Spring 2008. I loved the lemony flavour, and found this a wonderful marriage of lemon, bacon and mushroom. I used vegetable stock, and added some garlic to the onion... force of habit, it doesn't need it. Thank you, Catherine, a lovely supper that I will make again.

From: Syrinx

On Sep 28, 2007

Very good. We used vegetable stock, and the juice of two lemons (slightly under the volume indicated), and a tsp of olive oil for frying, and double the quantity of mushrooms — and it was lovely (although a little too lemony for some in the family; I suspect our lemons are a little on the sharp side at the moment). Next time, I think I would cut the lemon juice down to one lemon, but this recipe makes a delicious, refreshing, satisfying yet light risotto - very tasty, and definitely one we will make again. Reviewed for Pick A Chef, Fall 2007.

From: bluemoon downunder

On Apr 13, 2006

A truly yummy and quick to make risotto, and it's one I'll make again: just loved the lemon flavouring! I added 4 cloves of minced garlic to the onion, I used closer to 2 cups of mushrooms and I added a couple of teaspoons of fresh thyme in step 11. I used homemade chicken stock. If you wanted to make this as a vegetarian dish, and you like lemon and mushrooms, this would be wonderfully flavoursome even without the bacon. Thanks for sharing this recipe! We all loved it.

From: Evie*

On Aug 20, 2004

This was delicious..lovely creamy risotto. I only used 1/2 cup lemon juice which turned out fine for my familys tastes. We are all bacon and mushroom lovers so this dish was well received! Thanks for sharing.