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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This can be served as a side or a main dish depending on what ingredients you may wish to add! Ingredients:
1 1/2 cups arborio rice |
1 small brown onion, finely chopped |
1 tsp garlic, crushed |
1/4 lb bacon, diced |
1.75 tblsp butter |
1/2 - 3/4 cup mushrooms, trimmed |
15oz can cream of mushroom soup |
2 cups chicken stock |
1 cup frozen baby peas |
note: you can add other veggies if you wish, i.e. spring onion, bell pepper, etc. |
Directions:
1. Stir creamy mushroom soup and stock or water together.
2. Melt butter in an ovenproof pot and gently saute onion, garlic, bacon and mushrooms for 2 minutes.
3. Stir in rice and cook for 1 minute.
4. Pour soup and stock over rice mixture. Bring to the boil, stirring constantly.
5. Cover pot with a tight fitting lid. Transfer to a pre-heated 190C/375F fan-forced oven and cook for 30 to 35 minutes or until the rice is soft to the bite. Stir once or twice during cooking. 5 minutes before the end of cooking stir in the frozen peas.
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