Bacon & mushroom risotto

Bacon & mushroom risotto

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(42 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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

    Parmesan

    parm-ee-zan

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

Method

  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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Mrs H
4th Jun, 2014
3.8
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
26th Jan, 2014
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
10th Oct, 2013
Has anybody tried adding coconut milk to this ?
michelleb1310's picture
michelleb1310
12th Sep, 2013
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
20th Jul, 2013
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
6th Jun, 2013
4.05
Here's what the one I made ended up like! http://julesthenorweegie.blogspot.nl/2013/06/bacon-mushroom-barley-risotto.html Safe link to my food blog :)
julesthenorweegie
4th Jun, 2013
4.05
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
3rd May, 2013
Slinds 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
23rd Mar, 2013
4.05
Simple but very tasty recipe. Made no changes apart from seasoning and herbs. Enjoyed by all!
sabjack
22nd Feb, 2013
First time I have done a Risotto and it tasted fab,will do risotto a lot more from now on.

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