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
- 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
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.
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