Lemon Risotto With Bacon & Mushroom

• olive oil flavored cooking spray
• 1 onion, chopped
• 250 g lean rindless bacon, roughly chopped (leave a little fat on)
• 2 cups arborio rice
• 3/4 cup lemon juice
• 4 cups chicken stock (I use tinned Chicken Consomme Soup)
• 1 cup sliced mushrooms
• 3/4 cup grated parmesan cheese

1. In a small pot combine lemon juice and stock and bring to a simmer.
2. Keep covered with a lid so it does not evaporate all away.
3. Lightly spray olive oil in another large heavy based pot.
4. Add the onion and bacon and cook over a medium heat until onion is softened.
5. Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
6. Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
7. Once the stock has absorbed, add the mushrooms and another cup of hot stock.
8. Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
9. Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
10. Remove from heat and stir in parmesan cheese.
11. Cover with lid and let stand for 5 minutes before serving.

olive oil, onion, lean rindless bacon, arborio rice, lemon juice, chicken stock, mushrooms, parmesan cheese

Taken from www.food.com/recipe/lemon-risotto-with-bacon-mushroom-97905 (may not work)