Bacon & Mushroom Risotto

Steps

1. Prep veggies Preheat oven grill to high. Line an oven tray with baking paper. Heat stock and water in a small pot on medium heat, until warmed, set aside. Finely dice onion and celery; finely chop thyme; thinly slice mushrooms. Set aside separately. Heat a drizzle of oil in a large pot (with a lid) on medium-high heat.
2. Cook veggies Add onion, celery and thyme to large pot and cook for about 2 minutes, until softened. Add rice and salt and cook for a further 1 minute, stirring constantly. Add mushrooms, garlic and butter and cook for about 2 minutes, stirring constantly, until fragrant.
3. Cook risotto Add warmed stock and water to rice and stir well. Reduce heat to low-medium, cover and gently simmer for 15–18 minutes, stirring occasionally, until rice is tender and liquid has absorbed.
4. Prep bacon and veggies Slice bacon 3cm; dice courgettes 1cm; thinly slice red onion. Toss on prepared tray and grill on middle-upper oven rack for about 10 minutes, until bacon is crispy. Turn once during cooking. Toss on tray with balsamic vinegar and brown sugar.
5. Finish risotto Crumble both measures of feta. Add first measure, along with sour cream, to cooked risotto and stir to combine. Season to taste.
6. To serve Divide risotto between bowls and top with crispy bacon and courgette. Crumble over remaining feta cheese.