Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

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(27 ratings)

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


Serves 4
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Nutrition and extra info

Nutrition: per serving

  • kcal785
  • fat33g
  • saturates14g
  • carbs68g
  • sugars5g
  • fibre5g
  • protein56g
  • salt3.69g
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  • 50g dried porcini mushrooms
  • 1.3l chicken stock
  • 250g pack dessert chestnut mushrooms, sliced
  • 8 rashers smoked streaky bacon, chopped



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice (we used arborio)
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 50g parmesan, finely grated



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

  • leftover roast chicken, skinned and chopped



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • handful parsley leaves, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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7th Oct, 2008
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
25th Sep, 2008
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.
24th Sep, 2008
From past experience I find that Flat Leaf Parsley is best for use in most risottoes.
20th Sep, 2008
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.


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