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Mushroom risotto with bacon

Prep: 10 mins
Cook: 30 mins
Mushroom risotto with bacon
Quick to prepare and low calorie too, this Italian one pot rice dish will please the whole family.

1 tbsp olive oil

1 onion, chopped

8 rashers streaky bacon, chopped

250g chestnut mushrooms, sliced

300g risotto rice

1l hot chicken stock

Grated parmesan, to serve

In a deep frying pan, heat the oil. Cook the onion and bacon for 5 minutes to soften the onion and crisp the bacon.

Add the mushrooms and cook for a further 5 minutes until they start to release their juices.

Stir in the rice and cook until all the juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful.

This process takes about 20 minutes for all the stock to be added.

Once the rice is cooked, season and serve with the grated parmesan.


Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Cheese, Pork, Vegetables, Rice, Stock/Broth

Recipe Type
Dinner, Low Calorie


Level of Difficulty

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