You will need- 1 tbsp olive oil
- 3 slices smoked back bacon, chopped
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 50g button mushrooms
- 150g Arborio or risotto rice
- 1 small can pineapple rings, drained and chopped, juice reserved.
- 25g Californian Raisins
- 280ml vegetable stock
- 25g frozen peas
- Freshly ground black pepper
| Nutrition Facts (per serving) |
| Calories |
556kcals |
| Total fat |
15g |
| of which saturated fats |
4g |
| Protein |
15g |
| Carbohydrates |
96g |
| Fibre |
4.5g |
| Iron |
2.3mg |
| Sodium |
679mg |
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Method- Heat the oil in a medium-sized saucepan. Add the bacon and fry until brown. Stir in the onion, carrot and mushrooms. Fry for 1 minute.
- Add the rice. Stir well, cook for 1minute. Add pineapple and juice, raisins, stock and peas. Bring to boil, stirring. Cover and simmer for about 5 minutes until most of the stock has been absorbed and the grains are tender, but risotto is still moist.
- Stir in pepper to taste. Divide between serving plates. Garnished with sage and serve with crusty bread.
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Think Raisins, Think California
