I love a rice risotto! It’s easy to make and generally takes no more that 45 minutes – faster depending on what you add to it. I generally use whatever vegetables I have in the fridge at home, never making a special trip to collect ingredients. This combination has the lovely earthy taste of mushrooms and the delicious aroma of bacon. The vitamin C in broccoli helps ensure as much iron is absorbed from the spinach as possible. The pea give an additional texture layer and the lovely creamy rice is perfect to pull it all together. Enjoy!