Bacon & Mushroom Risotto

Bacon & Mushroom Risotto

This recipe is a great example of a simple meal, made with basic ingredients, and a whole lot of love, turned into perfection.


• Onion | Chopped

• Butter

• Garlic I minced I 1 teaspoon

• Button Mushrooms | 250gm, sliced

• Short cut bacon | 300gm I Cut into large pieces

• Arborio Rice | 2 cups (1/2 cup PP)

• Chicken Stock | 1L - 1.5L

• White wine | 100mL

• Flat-leaf Parsley | A handful I Chopped

• Parmesan Cheese | Grated I 80g


STEP 1 Cook the chopped onion with a knob of butter and garlic until onion is softened.

STEP 2 Add the mushrooms and bacon, cook until the mushrooms are soft.

STEP 3 Remove the bacon and mushroom mix from the frypan. Add another knob of butter to the frypan. Add the rice and dry cook for 1 minute.

STEP 4 Add wine to the rice. When absorbed, add in the mushroom and bacon mixture back to the pan.

STEP 5 Add a cup of stock and allow the rice to absorb the stock. Continue adding stock until the rice is cooked, stirring the mixture a few times along the way.

STEP 6 When the rice is cooked, add the Parmesan and parsley and mix through the risotto. Serve.


Back to blog