Mushroom risotto with bacon

  • Portion size: Serves 2
  • Takes 10 minutes to make, 30 minutes to cook
  • Difficulty: easy

This bacon and mushroom risotto recipe is a quick and scrumptious midweek supper for two.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 2 tbsp olive oil
  • 6 tbsp Waitrose Cooks’ Ingredients Chopped Shallots (frozen) or 4 shallots, chopped
  • 2 garlic cloves, finely chopped
  • 250g chestnut mushrooms, sliced
  • 5 streaky bacon rashers, sliced
  • 140g Riso Gallo 3 Grains Italian Rice, Spelt and Barley
  • 500ml vegetable or chicken stock, hot
  • Small bunch of fresh flatleaf parsley, leaves roughly chopped
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. Heat 1 tbsp olive oil in a frying pan over a low heat and cook the shallots and garlic for 5 minutes until soft. Remove from the pan and set aside.
  2. Add the remaining oil to the pan, add the mushrooms and bacon, then fry over a high heat for 5 minutes, stirring occasionally, until golden. Add the three-grain rice to the pan with the cooked shallot and garlic mixture. Stir well.
  3. Add the stock a ladleful at a time, and cook the risotto over a medium heat for about 20 minutes, stirring continuously and allowing each ladleful to be absorbed before adding the next.
  4. Recipe continues after advertising adslot-recipe-4
  5. Finish with chopped parsley and ground black pepper.

Quick wins & tips

To make this extra-indulgent, stir through blue cheese.

adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×