Frugal Friday · Risotto

Three Cheese Risotto with Mushroom and Crispy Bacon

Still remember our three cheesy sweethearts from last week? Don’t worry! The leftovers won’t go to waste. We’re gonna invite them again to today’s cheesy Frugal Friday 🙂

Please enjoy Three Cheese Risotto with Mushroom and Crispy Bacon.

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Three Cheese Risotto with Mushroom and Crispy Bacon

  • Servings: 3
  • Time: 50 mins
  • Print

Ingredients:
200 gr Bacon, cut small
1 onion, chopped into dice
200 gr mushroom
500gr of abrorio rice
500mL of chicken stock
500mL water
1/3 cup of grated Parmesan Cheese
1/3 cup of grated Romano Cheese
1/3 cup of grated Cheddar Cheese
½ cup of chopped parsley

Directions:
1. Cook bacon in a frying pan until crispy. Drain and set aside.
2. Heat olive oil in pan on medium heat. Add onion and cook until slightly brown.
3. Add mushroom and cook for another 2 minute or until golden brown.
4. Add rice and stir. Turn to low heat.
5. Mix 500mL chicken stock with 500mL water. Add 1 cup at a time and cook until the rice is cooked
6. Add cheese and mix thoroughly.
7. Serve with crispy bacon and chopped parsley.

Costs:

200 gr Bacon – $2.30
1 onion – $0.55
200 gr mushroom – $2.10
1/3 cup of grated Parmesan Cheese – $1.70 (for 100 gr)
1/3 cup of grated Romano Cheese – $4.00 (for 200 gr)
1/3 cup of grated Cheddar Cheese – $6.30 (for 200 gr)
½ cup of chopped parsley – $1.30
500gr of abrorio rice – $1.80
500mL of chicken stock – $2.30
Cost per serve: < $5.00

R

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