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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2nd Sep, 2015
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!
26th Mar, 2015
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!
3rd Jan, 2015
Forgot to rate
3rd Jan, 2015
Very nice, added dried thyme and rosemary as suggested below and halved the ingredients
Mrs H
4th Jun, 2014
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!
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
10th Oct, 2013
Has anybody tried adding coconut milk to this ?
michelleb1310's picture
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.
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!
6th Jun, 2013
Here's what the one I made ended up like! Safe link to my food blog :)


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