Bacon & mushroom risotto

Bacon & mushroom risotto

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(75 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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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.
claregregory
21st Feb, 2013
5.05
Yum! I replaced some of the stock with a glass of red wine as well which was even better!!
alisonsarah
20th Feb, 2013
5.05
Absolutely delicious, quick and so simple. I used smoked bacon because I love the flavour and it worked really well. Very tasty and filling, will definitely be cooking this lovely meal again!
gertrude83
18th Feb, 2013
3.05
Just ok
nanacath's picture
nanacath
31st Jan, 2013
5.05
Very tasty!! Added broccoli to give more colour. Delicious. Definitely make it again!!
nanacath's picture
nanacath
31st Jan, 2013
5.05
Really tasty!! Very easy to make. A winner for me. Added some baby broccoli as well to give more colour. delicious!
krypton
29th Jan, 2013
1.05
i tihnk it's is bad, have a pizza it's much better!

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