Quick Cheese Cream Risotto

• 200 ml Heavy cream (or milk)
• 1 Soup stock cube
• 1 Easy-melting sliced cheese (or grated cheese)
• 1 Bacon (ham, seafood also OK)
• 1 Broccoli (or parsley)
• 1 rice bowl's worth Hot cooked white rice

1. Add the bacon and microwaved broccoli to a frying pan and stir-fry.
2. Add the heavy cream and soup stock cube and simmer until it boils.
3. I use a spatula to break up the broccoli.
4. But it's up to you.
5. Add the rice and simmer for 2-3 minutes until thickens.
6. Add the grated cheese last.
7. I relied on the saltiness of the bacon and soup stock cube and didn't add any salt.
8. Taste it and adjust it accordingly.
9. Transfer to a serving plate and it's complete.
10. Top with grated cheese if you like before eating.
11. You can also top with coarsely-ground black pepper.

cream, cube, cheese, bacon, broccoli, rice bowls

Taken from cookpad.com/us/recipes/146725-quick-cheese-cream-risotto (may not work)