Bacon and Mushroom Risotto

Bacon and Mushroom Risotto

This is a fantastic recipe for busy families with older kids and especially if you have got a teenager eating you out of house and home. Its smoked bacon and mushroom risotto which is quick, great value and perfect as a mid week dinner. 



  • Smoked (streaky) bacon, 4 slices, finely sliced
  • 1 Onion finely diced
  • Brown Mushrooms, 250g / 8oz, cut into quarters
  • Fresh Thyme, 2 Stalks
  • Arborio Rice 275g / 10oz
  • White Wine (Sauvignon Blanc) 200ml /  6-7floz
  • Chicken or vegetable stock, 1.2liters / 40floz
  • Parmesan (to taste)
  • Flat leaf (Italian) Parsley, handful finely chopped
  • Mixed salad leaves, garnish


  •   Get a large pan on a gentle / medium heat, add a little olive oil and start sweating the bacon in the pan until it has rendered some of the fat and began to caramelise.  This should take about 3-4 minutes.
  • Add the onion and continue to cook for another 2 minutes until the onion begins to soften.
  • Add the mushrooms and fresh thyme and continue to cook for a further 3-4 minutes
  • Add the arborio rice, move it around the pan, for a minute or so, but make sure that all the rice is coated in the oil.  When it begins to crackle then add the wine.
  • Let the wine come to the a boil and then give the mixture a start make sure none of the rice stuck to the bottom of the pan.
  • Once the rice ad absorbed all the wine then add enough stock to cover and cook on a gentle heat, moving occasionally until the rice has absorbed most of the stock.  Then repeat for 20-25 minutes until the rice is tender.
  • Grate in some parmesan and add the parsley.  (You could also add a couple of knobs of butter)
  • Grab a large serving plater and put the risotto on to it.  Then sprinkle over some lovely green salad leaves.


Bacon Risotto Printable

Bacon Risotto PrintablePFD