Bacon Mushroom Risotto Recipes

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ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY



One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty image

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

Provided by Tasty

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 medium onion, sliced
5 strips bacon, diced
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish

Steps:

  • In a 5-quart Dutch oven, heat the olive oil over medium heat.
  • Add the onion and cook 3-4 minutes until soft and slightly transparent.
  • Add the bacon and stir constantly until it starts to crisp.
  • Add the mushrooms and cook for an additional 2 minutes.
  • Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
  • Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
  • Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
  • Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
  • NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
  • Stir in the Parmesan cheese and remove from the heat.
  • Serve and garnish with extra Parmesan cheese.
  • Enjoy!

BACON & MUSHROOM RISOTTO



Bacon & mushroom risotto image

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
1 onion, chopped
8 rashers streaky bacon, chopped
250g chestnut mushroom, sliced
300g risotto rice
1l hot chicken stock
grated parmesan, to serve

Steps:

  • 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.

Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium

BACON & MUSHROOM RISOTTO



Bacon & Mushroom Risotto image

A one-pan family favourite of Italian rice that's quick to prepare and low calorie too. Recipe from Good Food magazine, February 2012.

Provided by English_Rose

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 onion, chopped
8 slices streaky bacon, chopped
9 ounces chestnut mushrooms, sliced
10 ounces risotto rice
4 cups hot chicken stock
grated parmesan cheese, to serve

Steps:

  • 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.

Nutrition Facts : Calories 532.3, Fat 39.2, SaturatedFat 12.3, Cholesterol 51.4, Sodium 1380.7, Carbohydrate 26.4, Fiber 1.1, Sugar 3.1, Protein 17.6

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