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Bacon and Mushroom Risotto Recipe
This creamy and delicious bacon and mushroom risotto is baked not stirred, so it's perfect for weeknight meals! Quick and easy to make and so yum!
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
Calories:
813
kcal
Author:
Kylie
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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.
Notes
This risotto can be kept in the fridge for 2 days, and can also be frozen. Add a little water before reheating in the microwave.
Recipe video
Nutritional Information
Calories:
813
kcal
|
Carbohydrates:
89
g
|
Protein:
28
g
|
Fat:
38
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.2
g
|
Cholesterol:
59
mg
|
Sodium:
933
mg
|
Potassium:
681
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
569
IU
|
Vitamin C:
19
mg
|
Calcium:
254
mg
|
Iron:
6
mg
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