Letting my tastebuds decide what would work and what wouldn't, I developed this risotto recipe. There are a couple of variations also with mushrooms or spinach-see notes. Even my unadventurous and uber carnivorous brother thinks it's delicious!
Mushroom variation - swap asparagus for 100g mushrooms and omit basil - cook as per above. Spinach variation - swap asparagus for bunch of baby spinach (silverbeet is OK if baby spinach is not available) and add 1tbsp seeded mustard to onion/garlic/bacon at the start - cook as per above
Made it vegetarian. Omit the bacon and chicken and use vegetable stock instead of chicken. Add 2 leeks (white parts only), finely chopped, when you would normally add the bacon. You can still use the mushroom or spinach variations and keep the leek in. Delicious. - 30 Jan 2010
☺🍷🍴Can I freeze this gorgeous dish!🍴🍷☺ - 26 Aug 2014 (Review from Allrecipes UK & Ireland)
The first time I made it was for a guest and it was AMAZING!!! It was the first time I made risotto and it turned out perfectly and only took exact 1 hour. Everybody enjoyed it and so did I. I am making it again today and hopefully it will turn out to be the same. LOVE IT THE BEST - 14 Jun 2011 (Review from Allrecipes UK & Ireland)