Quick Bacon Risotto

Ingredients
2 tablespoons olive oil
3 rashers rindless bacon, thinly sliced
250g button mushrooms, quartered
1 large garlic clove, crushed
2 teaspoons Massel Chicken Style Stock Powder
450g pkt Sunrice Brown Rice in 2 1/2 Minutes
410ml (1 2/3 cups) boiling water
3 shallots, trimmed, thinly sliced
1 large zucchini, coarsely grated
25g (1/3 cup) grated parmesan
1/3 cup fresh oregano leaves

Method

Step 1. Heat oil in a large saucepan over medium heat. Add bacon and cook, stirring, for 1-2 minutes or until golden. Add the mushroom and garlic, and cook, stirring often, for 1-2 minutes or until soft.

Step 2. Add the stock powder and rice. Stir to combine. Increase heat to medium-high. Gradually add the water, 1/4 cupful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cupful. Continue until all the water is absorbed and the rice is tender.

Step 3. Stir in the shallot and zucchini. Cook, stirring, for 1-2 minutes or until tender. Remove from heat and stir in the parmesan and oregano. Season with pepper.