Bacon & Mushroom Risotto Recipe
This Bacon and Mushroom Risotto Recipe is a delicious, creamy, dreamy dinner that is easier to make than you think! Give it a try tonight!
Servings 4 servings
Calories 571kcal
Ingredients
- 1 tablespoon olive oil
- 2 slices thick cut bacon sliced
- 2 tablespoons butter
- 1 cup onion diced
- 2 cups mushrooms sliced
- 2 cloves garlic
- 1 cup arborio rice
- 3 cups chicken stock or vegetable stock
- salt & pepper to taste
- 1 bay leaf
- 2 dashes thyme
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese grated
- 1/2 cup frozen peas
Instructions
- In a large pot over medium heat, cook bacon slices in olive oil until crispy. Drain bacon onto paper towels.
- Melt butter into hot pot and saute onions, mushrooms and garlic until onions start to soften, 5 minutes. Stir in rice and cook another 2 minutes.
- Pour in 1 cup of chicken stock, salt, pepper, bay leaf, thyme and stir. Continue stirring until rice has absorbed most of the liquid. Continue adding in stock 1 cup at a time until all 3 cups of stock have been cooked into the rice.
- Stir in cream, cheese and peas. Cook another 2 minutes. Taste, adjust seasonings, stir in bacon pieces and serve.
Nutrition
Calories: 571kcal | Carbohydrates: 55g | Protein: 15g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 543mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 12.9mg | Calcium: 115mg | Iron: 3.3mg
