One-Pot Bacon And Wild Mushroom Risotto
featured in For Mushroom Lovers Only
With savory bacon and hearty mushrooms cooked in creamy Arborio rice, this dish is a crowd-pleasing, satisfying meal perfect for any occasion.
98% would make again
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 5 strips bacon, diced
- 8 oz wild mushrooms (225 g), such as porcini or shiitake, sliced
- 1 ½ cups arborio rice (300 g)
- ½ cup dry white wine (120 mL), such as Sauvignon Blanc
- 5 cups chicken broth (1.17 L)
- ½ cup parmesan cheese (55 g), plus more for garnish
Nutrition Info
- Calories 577
- Fat 29g
- Carbs 53g
- Fiber 2g
- Sugar 7g
- Protein 32g
Estimated values based on one serving size.
Preparation
- 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!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
