If you need an easy but impressive dinner that is full of flavour then Bacon and Mushroom Risotto is for you. Creamy and decadent, this risotto has savoury bacon, earthy mushrooms and peas for a hint of sweetness. Ready in 45 minutes and perfect for the whole family, you need to add this to your weekly meal plan.
Bacon and Mushroom is one of my favourite flavour combinations. Mushrooms soak up the savoury smokiness of the bacon so well. If you also love this pairing, then make sure to try Bacon and Mushroom Carbonara and Creamy Bacon and Mushroom Pasta.
Easy Bacon Risotto
I know a lot of people think that risotto is a super labour intensive dish which requires high level chef skills to get right. I used to think that too, until I decided to give this recipe a try.
Yes, risotto does require about 20 minutes of hands on cook time. But it is easy, and really, 20 minutes is not that much for a deliciously rich and creamy dinner that is packed with flavour. Personally, as someone who loves to cook, I really enjoy those 20 minutes of stirring. I put on my favourite podcast and pour myself a nice drink, then shut myself in the kitchen with all those delectable cooking aromas.
Ingredients
Bacon – For best results I recommend streaky bacon or bacon lardons. Pancetta cubes would also work well.
Mushrooms – Chestnut mushrooms (cremini mushrooms) are my favourite, but most types of mushroom will work well.
Risotto Rice – Arborio is my risotto rice of choice, and probably the most easily available. You need to use proper risotto rice. Long grain rice or basmati will not work for this recipe. These types of rice do not have the starch content that is needed to achieve the creamy texture risotto is known for.
Peas – frozen peas are a staple in my freezer. They add a lovely fresh sweetness to this risotto which lightens the strong flavour of the bacon and richness of the risotto. You can omit if you prefer.
Chicken Stock – I use two stock cubes for one litre of stock. Use homemade stock or broth if you have it.
Leek and garlic – alliums for flavour. You can swap the leek for a diced onion.
Parmesan, butter and chives – these get added in at the end to really take this dish to the next level.
Serving and Storing
Risotto is a rich and filling dish and goes well with a light side like a green salad.
If you want to stretch the portions a bit further you could also serve some fresh bread or toasted ciabatta on the side.
Risotto is best served freshly cooked. You can reheat leftovers in a pan on the stove, but I recommend adding extra stock and heating gently.
Store leftovers in the fridge for up to 3 days. I don’t recommend freezing risotto.
The best way to serve leftover risotto is to make arancini balls.
More Easy But Impressive Dinners:
- Creamy Leek and Pancetta Pasta
- Vodka Pasta with Chicken
- Spaghetti alla Nerano
- Prawn and Chorizo Pasta
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Bacon and Mushroom Risotto
Equipment
- Spatula or wooden spoon
- ladle
Ingredients
- 300 grams risotto rice
- 1 litre chicken stock - warm
- 250 grams chestnut or cremini mushrooms - sliced
- 200 grams bacon or pancetta - diced
- 1 leek - sliced
- 2 cloves garlic - diced
- 30 grams parmesan cheese - grated
- 1 cup frozen peas
- small bunch chives - diced
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Heat the oil in a Dutch oven or large pot over medium heat and add the bacon. Cook until crispy, then add the leeks to the pot and cook for 5 minutes until softened.
- Add the garlic and mushrooms and cook another 5 minutes until the mushrooms have released their juices. Add a generous pinch of salt and pepper.
- Add in the rice and stir until it has soaked up the pan juices and is semi-transparent and glossy looking.
- Add the stock, a ladleful at a time, and stir well until most of the stock has been absorbed before adding the next ladleful. Stir in the peas when you add the final ladle. This should take around 20 minutes, and the risotto should be al-dente and creamy but not sloppy. If you run the spoon through the risotto it should fold back in on itself.
- Stir in the chives, parmesan and butter then place the lid back on, take off the heat and leave to sit for 3-4 minutes before serving. Top with extra Parmesan to serve.
Nutrition
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