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Creamy Mushroom Risotto Topped With Crispy Bacon

Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

 1 litre chicken stock
 2 bay leaves
 1 bunch thyme
 4 rashers bacon, sliced
 25g butter
 1tbs olive oil
 1 brown onion, finely diced
 2 Portobello mushroom (150g), sliced
 100g Swiss Brown mushrooms, quartered
 1 1/2 cups Arborio rice
 1/3 cup (85ml) white wine
 Parmesan to serve

Place stock, bay leaves, thyme and 250ml water in saucepan over high heat bring to the boil. Stir to break up thyme. Pour into a bowl and set aside.


Heat bacon in a non stick fry pan over medium heat and cook for 4 minutes or until golden. Remove with a slotted spoon and set aside.


Add butter and oil to the pan and stir until the butter melts. Add onion and cook for 3 minutes to soften. Add sliced mushrooms and rice. Cook, stirring for 4 minutes until coated and glossy. Add wine and stir until absorbed. Add stock 1 ½ cups at a time, stirring until absorbed between additions until rice is al dente (this should take about 25 minutes).


To finish, stir in remaining butter and divide between bowls. Return bacon to pan to warm through. Toss through with any remaining thyme leaves from stock bowl and scatter over bowls with Parmesan to serve.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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