Bacon & mushroom risotto

Bacon & mushroom risotto

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(91 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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12th Jun, 2019
One of my go to recipes. Like others I do tinker with it. I add garlic, thyme and black pepper. I also substitute 250ml of the stock with vintage cider (500ml bottle less than £2, freezing the other half of the bottle for use another time). I also add all of the stock at once, stirring occasionally. Comes up perfect every time!
28th Mar, 2018
I’ve made this a few times now. It’s a great recipe overall, easy for risotto virgins! This needs salt and pepper though so I added enough for flavour. I also found it needed an extra cup of stock. 1 litre isn’t enough. Also, using the ladle technique is incorrect. I tried it a few times and it ended up gluggy, which risotto isn’t meant to be. I’ve done research since and chefs will tell you that risotto should be loose and wet. So when I made it today I added all the liquid in at once and let it absorb, stirring occasionally. The consistency was perfect and my husband said it was my best one yet.
20th Mar, 2018
Lovely dish! As usual, I tweaked the recipe; that's half the fun of cooking! I added 2 chopped cloves of garlic, and a shake of dried thyme, rosemary and sage. If I have any in the fridge, I sometimes crumble in some blue cheese at the end, just before serving. Yummy!
2nd Oct, 2017
This dish never fails. Perfect for a mid week meal. I sometimes add pepper or use chorizo instead of bacon depending what's in the fridge.
20th Feb, 2017
Tasty and filling although not very "interesting"...
20th Jan, 2017
Varied this recipe a little, Used leeks instead of onion. Added some dried garlic, onion, thyme and rosemary and some low fat creme fraiche at the end stirred in. Plus I hate Parmesan so I sprinkled Stilton on the top. Tasted amazing!!
17th Jan, 2017
Lovely. Added a few cloves of chopped garlic and 100ml of white wine (only 80 cals for 100ml) and a generous serve of frozen peas and it still clocks in around 500 cal a portion which is fine with me.
Colvin0154's picture
14th Oct, 2016
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!
3rd Feb, 2016
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!
26th Nov, 2015
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.


30th Mar, 2020
Good comfort food! I used 2 leeks instead of one onion, mushrooms and bacon with veggie stock, added good quantity of wild ransom leaves as they are in season, instead of garlic. Used some hot paprika powder. We had it with sugarsnaps v lightly steamed, almost raw. Very satisfying dish to feed a hungry crowd. I found there was rather too much stock so don't add it all at the start.
10th Oct, 2013
Would adding coconut milk be suitable for this recipe?
2nd Apr, 2019
I did a few things to really make this bang. I used a leek instead of an onion, subbed out chestnut mushrooms for mixed wild mushrooms. Added garlic then I reserved one of the rashers of bacon and cooked it until blackened and crunchy and crumbled it into bits and put it aside. I topped the finished risotto with Parmesan, the crunchy bacon bits, snipped chives, freshly cracked black pepper and a drizzle of truffle oil.
Indie Prescott
9th Mar, 2019
Potions were a bit small. Added white wine, garlic, spring onions, and a bit of butter into it as well as parmesan during the cooking and tasted much better. Also no need to ladel in stock, pouring it all in at once works fine!
20th Sep, 2014
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.
27th Aug, 2014
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.
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