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Hawaiian Risotto (Serves 2)

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

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.

Think Raisins, Think California