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Mushroom, Bacon & Spring Onion RisottoFeatured

Mushroom, Bacon & Spring Onion Risotto


For 4

You will need...

  • 15 ml olive oil
  • 125 g streaky bacon, chopped
  • 250 g white or portabellini mushrooms, quartered
  • 150 g baby mushrooms
  • 30 g butter
  • 400 g risotto rice
  • 0.5 l chicken or vegetable stock, kept hot
  • 60 g Parmesan cheese, finely grated
  • milled black pepper
  • 4 spring onions, thinly sliced
  • 20 ml fresh flat leaf parsley, chopped

Mushroom, Bacon & Spring Onion Risotto Method

  1. Heat the oil in a pan and fry the bacon for 4-5 minutes.
  2. Add the mushrooms and cook for 4-5 minutes.
  3. Add the butter and risotto rice and cook for 1 minute.
  4. Stir a ladleful of the hot stock to the rice mixture and cook over a medium heat for 2-3 minutes, or until the stock is absorbed.
  5. Continue adding the stock, a ladleful at a time and cooking until it is absorbed, before adding more stock.
  6. As soon as the rice is creamy and tender, stir in the Parmesan cheese, milled black pepper and spring onions.
  7. Serve at once with chopped parsley and extra flat leaf parsley if desired.
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