Bacon and Mushroom Risotto Recipe
You can make this easy bacon and mushroom risotto recipe in under 35 minutes. It's simple, creamy and super delish.
Servings 5
Calories 338kcal
Ingredients
- 1 1/4 cup (250g) Arborio rice or any other risotto rice
- 4 cups (950ml) stock
- 1/2 cup (120ml) white or rose wine
- 1/2 cup (50g) grated parmesan
- 1 Tbs olive oil extra virgin
- 1 onion finely sliced
- 3 garlic cloves minced or pressed
- 3.5 oz (100g) smoked bacon chopped
- 10 oz (275g) mixed mushrooms sliced
- Fresh herbs of choice to garnish
Instructions
- Heat oil in a deep frying pan and cook the onion for 4-5 mins to soften.
- Stir in the bacon and cook for 3 more minutes.
- Add garlic and mushrooms, and cook for 5 more mins until they start to release their juices.
- Stir in the rice and cook until it absorbs the juice.
- Add wine and give it about 2-3 minutes to reduce.
- Add stock, a ladleful at a time, stirring well, and wait until most of it is absorbed before adding the next ladleful – it will take about 15-17 mins to add all the stock.
- Once the rice is cooked, stir in the grated parmesan.
- Garnish with fresh chopped herbs and serve immediately!
Video
Notes
*Please read the tips and tricks in the article before making this recipe
Nutrition
Calories: 338kcal | Carbohydrates: 50g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 1092mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg