This Bacon and Mushroom Risotto is baked, yet tastes amazingly creamy and delicious. Perfect for busy weeknight, freezer friendly and made using umami packed bacon and mushrooms, this risotto is an awesome family dinner. No need to stir, and this tasty, kid friendly risotto can be ready in under 40 minutes!
Why you're going to love this recipe
I mentioned it's baked, right? Which means you get all the flavour and texture of a standard risotto, but without needing to stand there and stir adding a bit of stock at a time over low heat for an hour! Here's why you're going to love this recipe:
- one pot deliciousness
- no need to stir over the stove
- freezer friendly
- creamy consistency, just like a stirred risotto
- simple family friendly flavours
- easy to make
- ready in under 40 minutes- total time!
- low prep time, just dice the onions, slice the mushrooms
What goes into the recipe
This recipe is so simple- make sure you scroll to the recipe card for ingredient amounts and full method.
- arborio rice- arborio or canaroli rice is the staple rice for making risotto. It works super well because of its short grains. If you have no risotto rice, you can use another short grain rice if necessary.
- mushrooms- I've used standard button mushrooms in this recipe, but you could use brown mushrooms, cremini mushrooms (baby bella) or even champignons.
- bacon- diced bacon works best for this recipe. You can also use pancetta, or smoked sausage even works as a substitution. The salt of diced bacon or pancetta adds a lot of depth the the flavor of the dish. The bacon fat helps with the creaminess of the risotto.
- chicken stock- in liquid form, whether it's from cubes, or concentrate, the chicken broth or stock helps to add flavour and also saltiness to the recipe.
- onion and garlic- onion and garlic are essential for making the risotto delicious.
- thyme- fresh thyme is the perfect herb for this recipe bacon and mushroom risotto recipe as it has a subtle flavour and works really well with mushrooms and bacon.
- peas- the peas add a burst of colour and flavour.
- parmesan cheese- this is how your risotto ends up creamy! Added at the end in combination with the hot rice, it develops a real creaminess.
- butter, olive oil- needed to help caramelise the onions and garlic. The olive oil helps fry, and the butter works to coat the rice well and make the creaminess in conjunction with the parmesan.
How to make this recipe
First things first, get your oven on. You need a large oven proof pan, I've used a dutch oven. If you only have a ceramic dish, then you will need to do the frying in the recipe in a separate pan.
Add the olive oil and butter to your pan, and melt over medium heat.
Add the bacon, onion, mushrooms and garlic and fry until the mushrooms colour and the onions are soft.
Add the rice to the pan and coat well in the butter, olive oil and bacon fat.
Add the rice to the pan and coat well in the butter, olive oil and bacon fat.
Add the thyme, peas and chicken stock, stir well.
Place in the oven for 25 minutes at 180 degrees celsius with a close fitting lid.
Remove from the oven and sprinkle in the parmesan cheese. Stir the cheese through.Put the risotto back in the oven with the lid on for 5 more minutes.
Serve hot.
Expert Tips and FAQs
Yes it is! It's just baked, not stirred, meaning it takes much less hands on time, making it more convenient. It's a nice little trick that I use to save time!
Good substitutions would be frozen frenched beans, or fresh asparagus, trimmed and chopped into bite size pieces. Another option is broccoli chopped into little florets.
I've used a round dutch oven, but if you have a deep frying pan or skillet with a lid that is oven proof it will work just as well.
Yes! One teaspoon of dried thyme will be a good substitute for the fresh thyme.
Because it's quick and easy to make but also because it doesn't contain any alcohol. Many risottos require dry white wine to help with the flavour, but this one works without it!
More yummy rice dinners
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Bacon and Mushroom Risotto Recipe
Ingredients
- 1 tablespoon butter
- 2 tablespoon olive oil
- 200 grams bacon
- 1 brown onion
- 2 gloves garlic
- 200 grams mushrooms
- 360 grams arborio rice
- 2 stalks thyme
- 750 ml chicken stock
- 150 grams frozen peas
- 75 grams parmesan cheese
Instructions
- Preheat your oven to 180 degrees celsius (355F)>
- Chop the onion, mince the garlic and slice the mushrooms. Chop the bacon.
- Add the olive oil and butter to a large oven proof pan.2 tablespoon olive oil, 1 tablespoon butter
- Add the bacon, onion, mushrooms, garlic to the pan and allow to cook for 1-2 minutes, don't allow to darken.200 grams bacon, 1 brown onion, 2 gloves garlic, 200 grams mushrooms
- Add the thyme to the pot, stripping the leaves.2 stalks thyme
- Add the rice and coat in all the bacon fat, olive oil and butter.360 grams arborio rice
- Add the stock and peas.750 ml chicken stock, 150 grams frozen peas
- Pop the lid on and put it in the oven, setting a timer for 20 minutes.
- Remove from the oven and add the parmesan cheese, stirring through. Return to the oven for five more minutes.75 grams parmesan cheese
- Serve hot.
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