Bacon and mushroom risotto

Life is better with risotto.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Mushroom and bacon risotto is a go-to for easy family dinners and this recipe is one to have on hand for busy weeknights.
Looking for more mushroom risotto recipes?


Bacon and mushroom risotto
  • 6 cup vegetable stock
  • 2 tablespoon olive oil
  • 400 gram button mushrooms, halved
  • 2 rindless bacon rashers, chopped
  • 1 leek, white part only, sliced thinly
  • 2 clove garlic, crushed
  • 2 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup chopped parsley leaves
  • 1/4 cup finely grated parmesan, plus extra to serve
  • 40 gram butter, chopped
  • lemon wedges, to serve


Bacon and mushroom risotto
  • 1
    Pour stock into a medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.
  • 2
    In a large heavy-based saucepan, heat oil on medium. Saute mushrooms, bacon, leek and garlic for 3-4 minutes until leek is tender. Add rice, stirring, for 1 miute to coat in oil.
  • 3
    Pour in wine and cook, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 mins). Rice should be creamy with a slight bite.
  • 4
    Remove from heat. Mix parsley, parmesan and butter through gently. Season to taste. Set aside, covered, for 2 minutes. Sprinkle with extra parmesan and accompany with lemon wedges.

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