Bacon and Mushroom Risotto
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.
Servings: 4
Calories: 563kcal
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
Calories: 563kcal | Carbohydrates: 80g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 1516mg | Potassium: 746mg | Fiber: 5g | Sugar: 8g | Vitamin A: 802IU | Vitamin C: 18mg | Calcium: 136mg | Iron: 5mg