ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY
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
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
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
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
WILD MUSHROOM, CHICKEN & BACON RISOTTO
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 785 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.69 milligram of sodium
SLOW-COOKER BACON AND MUSHROOM RISOTTO
If you're like us and love risotto, but don't like having to endlessly stir it while it cooks, then this genius hands-off, creamy, cheesy, mushroom and bacon-packed slow-cooker version is for you.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
- Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
- Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
- Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 67 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 0 g
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