![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Mushroom risotto with bacon
- Published: 31 Oct 10
- Updated: 18 Mar 24
This bacon and mushroom risotto recipe is a quick and scrumptious midweek supper for two.
![Mushroom risotto with bacon](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/517928-1-eng-GB_mushroom-risotto-with-bacon-768x1022.jpg)
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
Method
- 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.
- 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.
- 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.
- Finish with chopped parsley and ground black pepper.
- Recipe from November 2010 Issue
delicious. tips
To make this extra-indulgent, stir through blue cheese.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter