Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

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(20 ratings)

Prep: 20 mins Cook: 30 mins Ready in 50 minutes plus soaking


Serves 4
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Nutrition and extra info

Nutrition: per serving

  • kcal785
  • fat33g
  • saturates14g
  • carbs68g
  • sugars5g
  • fibre5g
  • protein56g
  • salt3.69g
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  • 50g dried porcini mushrooms
  • 1.3l chicken stock
  • 250g pack dessert chestnut mushrooms, sliced
  • 8 rashers smoked streaky bacon, chopped



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



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

  • 300g risotto rice (we used arborio)
    Risotto rice

    Risotto rice

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

  • 1 small glass white wine
  • 50g Parmesan, finely grated



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

  • leftover roast chicken, skinned and chopped



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • handful parsley leaves, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.

  2. Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

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Comments (33)

bankergirl33's picture

Lovely recipe, used Heston B's family recipe as a base. Thought all ingredients worked well, added garlic & also 100ml cream at the end. Also needed to add a lot more stock and actual risotto took 35 mins instead of 18mins, throughly enjoyed making it and have had much praise with requests to make again - very pleased as my first risotto!

cobblespal's picture

Officially student proof. Really cheap if you're using left over chicken and you put slightly less fancy mushrooms in (although my greengrocer did me a really good deal on some oyster mushrooms). I substituted cheddar for the parmesan which also seemed to work ok. Top nosh!

russkennel's picture

The recipe says 'Stir through the rice and continue as in the basic recipe.' - what is the basic recipe that this refers to?

poppychops's picture

Very tasty!

christine_booth's picture

I 'loosely' used this recipe - swapping chicken for left over Christmas turkey - streaky bacon for healthier lean bacon and left out the porcini mushrooms after reading comment about them being gritty - as a result this meal was fabulous- served 5 of us (with 3 'big' kids!) very comfortably. It was really good, and I will definately do again! I have been experimenting with risottos recently and my kids rated this as the best so far!

marsipani's picture

This is super tasty! I've made this twice and we love it. I used fresh marinated diced chicken thigh as i didn't have any cooked leftovers and put this in at the start. Also put the wine in after the rice had been coated and reduced it down before putting in the stock etc. Just delicious served with shedloads of parmesan and crusty bread! Yum!

mrangeley's picture

Wasn't sure were to add the wine so put it in after the mushrooms had softened. Very tasty dish, really pleased with the outcome as it is the first time i have ever made risotto.
Really recommend this risotto especially for those cold winter nights.

nuffinbuttrouble's picture

This is fabulous, it's so tasty, it is a lttle salty but that's kind of a given considering it contains parmesan, smoked bacon and stock. I make my stock from concentrated liquid, making it half recommended strength. This is our favourite saturday night tv dinner.

debdog123123's picture

Lovely. The whole family enjoyed this dish.
I agree about it being a little salty though and will use low-salt stock next time. Recommended.

jillinthekitchen's picture

Very tasty - have recommended it to friends. However, recipe calls for a small glass of white wine which isn't included in the method. Wasn't sure whether to drink it or add before stock so I did both. Good risotto, happy cook!

kazlouandandy's picture

Loved this recipe and considering I'd never tackled a risotto before it turned out surprisingly well ! The only thing I didn't like was the porcini mushrooms as they were gritty but the next time i did it i just added extra normal mushrooms and stock.

gadabout's picture

From past experience I find that Flat Leaf Parsley is best for use in most risottoes.

only1rach's picture

Absolutely delicious, both hot for dinner and cold for a packed lunch. Beware about the stock you use though - stock cubes make the dish too salty, so a low salt version might work better if you are not making your own.


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