Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

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

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
785
protein
56g
carbs
68g
fat
33g
saturates
14g
fibre
5g
sugar
5g
salt
3.69g

Ingredients

  • 50g dried porcini mushrooms
  • 1.3l chicken stock
  • 250g pack dessert chestnut mushrooms, sliced
  • 8 rashers smoked streaky bacon, chopped
  • 50g butter
  • 1 onion, finely chopped
  • 300g risotto rice (we used arborio)
  • 1 small glass white wine
  • 50g parmesan, finely grated
  • leftover roast chicken, skinned and chopped
  • handful parsley leaves, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, September 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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!
Jilly

kazlouandandy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips