Bacon & Mushroom Risotto
This hearty risotto recipe combines the rich flavors of crispy bacon, earthy mushrooms, and savory Parmesan cheese. Each bite delivers a comforting blend of ingredients that will warm you up from the inside out. The creamy texture of the risotto rice cooked to perfection in a flavorful chicken stock makes this dish a satisfying comfort food option for any day of the week.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion , chopped
- 8 rashers streaky bacon , chopped
- 250g chestnut mushrooms , sliced
- 300g risotto rice
- 1l hot chicken stock
- grated Parmesan , to serve
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 452 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.9 milligram of sodium
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