Bacon and Mushroom Risotto - Fiver Feeds

Bacon and Mushroom Risotto

Risotto is the ultimate autumnal comfort food so why not take the opportunity to create a mid-week meal that hits the spot? There’s not too many combinations that are better than bacon and mushroom which is why we have to share our comforting Bacon and Mushroom Risotto recipe with you.

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Bacon and Mushroom Risotto

Prep Time:

50mins

Serving:

Serves 4 People

Cost:

£0.98 per Person

Difficulty:

Medium

  • Ingredients

    1tbsp Olive Oil
    300g Smoked Bacon (Around 1 Packet) Chopped
    1 Onion Chopped
    2 Garlic Cloves Crushed
    150g Mushrooms Sliced
    180g Arborio Rice
    700ml Chicken Stock Make with 2 Cubes
    100g Grana Padano Cheese Grated
    Black Pepper

How to Cook

1. Prepare the stock in a saucepan and leave to gently simmer.

2. Heat the oil over a medium heat in a large frying pan and cook the onion and bacon until the bacon is almost crispy. Add the mushrooms and garlic to the pan and cook for a further couple of minutes until everything is tender. Turn the heat down to low if it looks like things are getting a little too brown. 

3. Put the rice in the pan and stir through, making sure all the grains are coated.

4. Spoon a couple of ladles of stock over the rice mix and stir until some of the moisture is absorbed. Repeat the process by gradually adding the stock whilst stirring. The grains of rice should slowly expand – continue until they are cooked but still retain some bite and nutty character, what the Italians call Al Dente

5. Stir through half of the cheese and season with black pepper (don’t be shy with it). 

6. Top each serving of the risotto with the remainder of the cheese.

Spruce it up

If you want to add a little colour (and sweetness) then throw a handful or two of defrosted peas in a few minutes before the rice is cooked.



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