One Pot Bacon And Wild Mushroom Risotto Recipe By Tasty

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY

One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty image

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

Provided by Tasty

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 medium onion, sliced
5 strips bacon, diced
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish

Steps:

In a 5-quart Dutch oven, heat the olive oil over medium heat.
Add the onion and cook 3-4 minutes until soft and slightly transparent.
Add the bacon and stir constantly until it starts to crisp.
Add the mushrooms and cook for an additional 2 minutes.
Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
Stir in the Parmesan cheese and remove from the heat.
Serve and garnish with extra Parmesan cheese.
Enjoy!

BACON & MUSHROOM RISOTTO

Bacon & mushroom risotto image

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 7

Ingredients

1 tbsp olive oil
1 onion, chopped
8 rashers streaky bacon, chopped
250g chestnut mushroom, sliced
300g risotto rice
1l hot chicken stock
grated parmesan, to serve

Steps:

Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins 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 - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium

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