Bacon & mushroom risotto

Bacon & mushroom risotto

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(39 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
A one-pan family favourite of Italian rice that's quick to prepare and low calorie too

Nutrition and extra info

Nutrition: per serving

  • kcal452
  • fat13g
  • saturates4g
  • carbs62g
  • sugars3g
  • fibre3g
  • protein21g
  • salt1.9g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 rashers streaky bacon, chopped
  • 250g chestnut mushroom, sliced
  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l hot chicken stock
  • grated Parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.

  2. Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

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Comments, questions and tips

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Comments (43)

Colvin0154's picture

I added two finely garlic cloves with the onion and bacon, I also added 100g frozen peas with the last ladle of stock. I grated some Parmesan into the risotto and stirred it in once all the stock had been added and absorbed. Tasty and simple meal!

coolva's picture

Like other reviews thought it just needed a bit of "oomph". I added 50g soaked porcini mushrooms with some of the soaking liquid on second attempt. Definitely 5 star!

20mitchell06's picture

Made this risotto for dinner, it was lovely and everyone gave it rave reviews. I served it with a breaded chicken each to add some protein and a crunch to the dish.

I'm not sure if it's intentional or not but the recipe doesn't mention seasoning, make sure you add some salt and pepper, it takes it to the next level and may be what some of the comments about the dish lacking something may benefit from.

MissWoody's picture

Love this recipe. It is super easy and tastes great. I added chicken and used 3 chicken oxo cubes to make the 1litre stock. I also added some steamed green veg at the end. Can't stop making it!

JessOwen's picture

Lovely recipe, and was the first risotto I'd ever made! Super easy recipe to follow and turned out great the first time. I've made it a few times now - I now add leeks in as well and it's lush!

uwinsc's picture

Very nice, added dried thyme and rosemary as suggested below and halved the ingredients

Mrs H's picture

Really enjoyed it - might add some peas next time.

Found there was a little too much stock and took longer than 20 minutes to add it but I didn't quite have enough rice as the recipe stated so that's probably why!

DrewR_Uk's picture

Great recipe . I added a clove a garlic and a generous amount of dried rosemary and Thyme to the mushrooms to give the recipe that extra little something

nattybear13's picture

Has anybody tried adding coconut milk to this ?

michelleb1310's picture

I have just made and eaten this today for lunch with family and friends. It is lovely but I have to agree with a previous reviewers comment (julesthenorweegie) it is lacking something, but I can't quite put my finger on what it is.

lucycorbishley's picture

Really nice recipe - but have a tip, if you use paella rice, you don't need to constantly stir the pan. Add a full 500ml, stir and let the pan cook for about 10 mins, add half the remaining stock 10 mins later and stir occasionally. I also added a bulb of crushed garlic. Yummy!

julesthenorweegie's picture

Very lovely and filling dish. I made it for two and halved the amount of rice, except I used pearl barley instead. Really tasty, but I wish it had just a little something extra to it!

devonsue's picture


When making risotto you need to be stirring it all the time. It's not like cooking with long grain rice where you leave it alone, risotto rice needs constant stirring and that way you won't get it sticking to the bottom of your pan.
I like the idea of adding peas.

valcross's picture

Simple but very tasty recipe. Made no changes apart from seasoning and herbs.
Enjoyed by all!

sabjack's picture

First time I have done a Risotto and it tasted fab,will do risotto a lot more from now on.

claregregory's picture

Yum! I replaced some of the stock with a glass of red wine as well which was even better!!

alisonsarah's picture

Absolutely delicious, quick and so simple. I used smoked bacon because I love the flavour and it worked really well. Very tasty and filling, will definitely be cooking this lovely meal again!


Questions (1)

nattybear13's picture

Would adding coconut milk be suitable for this recipe?

Tips (2)

Katywoolah's picture

This was my first risotto and it was delicious. I halved the ingredients as it was for 2 not 4. I also added garlic, thyme and a bit of chilli.

staceystoke86's picture

Brilliant recipe, great for family dinners and freezes really well in individual containers for quick meals. I added a clove of garlic at the beginning, some frozen peas halfway through. They fit nicely and it gives it some colour and texture.