Truffle-Infused Risotto Rice

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Leftover cooked rice		for 2 people
Onion		1/2
Bacon rashers		2
Mushrooms		2
Butter		1 tbsp
Milk		100ml
Vegetable stock granules		1 tsp
Truffle pesto		1-2 tbsp
Nuts (walnuts, almonds)		2 tbsp
Hard cheese		as you like
Rocket		as you like
Salt & pepper		as you like

Method

Prep

5min

Cook

10min

This is my secret weapon, Sacla truffle pesto from Waitrose. I haven't found this in any other supermarkets.

Put the butter, chopped bacon, sliced mushrooms and onions in a frying pan and saute on medium heat. When the vegetables have softened, add the milk and stock granules.

Add the cooked rice. When the rice absorbs all the moisture, add the truffle pesto and mix lightly.

For a nice crunch, sprinkle with the crushed nuts. Grate the cheese on top, season with salt & pepper and garnish with the rocket.

Tips & Note

Add the truffle pesto just before serving, as it will quickly lose its flavour and aroma. Because this dish uses cooked rice, the only al dente consistency you will get will come from the crushed nuts. The salt will come from the cheese and vegetable stock, so check for taste before adding any more.

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