Bacon and mushroom risotto
Savor the rich flavors of our Bacon and Mushroom Risotto. Made with creamy chicken gravy, white wine, and a medley of aromatic ingredients like garlic, onion, and basil, this hearty dish is a delightful blend of crispy bacon, tender mushrooms, and flavorful tomato puree. Perfect for a cozy dinner or a special occasion!
- 30 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
This Bacon and Mushroom Risotto is a hearty and flavorful dish that combines the smokiness of bacon, the umami richness of mushrooms, and the tangy undertone of tomato puree. Risotto is a classic Italian dish known for its creamy texture and is a wonderful way to enjoy a cozy meal that feels both comforting and elegant.
Ingredients:
Instructions:
- Finely chop the onion.
- Dice the bacon.
- Mince the garlic.
- Slice the mushrooms.
- Tear the basil leaves into smaller pieces.
- In a medium saucepan, bring the chicken gravy to a gentle simmer. Keep it warm over low heat.
- In a large, deep skillet or pot, heat 2 tablespoons of olive oil over medium heat.
- Add the bacon and cook until crispy and browned, about 5-7 minutes.
- Remove bacon bits with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add the chopped onion to the skillet with the remaining bacon fat. Sauté until the onion turns translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown, about 5 minutes.
- Pour the 2 cups of white rice into the skillet. Stir well to coat the rice with the oil and combine it with the onions, garlic, and mushrooms. Cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
- Pour the 1/2 cup of white wine into the skillet, stirring continuously until the wine is mostly absorbed by the rice.
- Stir in the 1 tablespoon of tomato puree until it is well combined with the rice and vegetables.
- Begin adding the warm chicken gravy one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful.
- Continue this process until the rice is creamy and tender but still slightly al dente (you may not need to use all the chicken gravy), about 18-20 minutes.
- When the rice has reached the desired consistency, stir in the crispy bacon bits.
- Season the risotto to taste with salt and pepper.
- Remove the skillet from heat and gently stir in the torn basil leaves.
- Serve the risotto hot, garnished with additional basil leaves if desired.
Tips:
- Use Arborio rice for the creamiest texture.
- Keep your chicken gravy warm in a separate pot to help the rice cook evenly.
- Stir the risotto continuously to ensure a consistent texture and to avoid burning.
- Add the chicken gravy gradually, one ladle at a time, allowing the rice to absorb it fully before adding more.
- Taste the risotto before adding the final seasoning to adjust salt and pepper to your preference.
- For an extra touch of freshness, garnish with additional basil leaves and a squeeze of lemon juice before serving.
Enjoy your delicious Bacon and Mushroom Risotto as a satisfying main course or a decadent side dish. The combination of creamy rice, savory bacon, and mushrooms with a hint of tomato brings a robust and comforting flavor to your table. Bon Appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 750kcal | 38% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 110g | 32% |
| Fiber 3.16g | 8% |
| Sugar 4.68g | 5% |
| Fat | |
| Fat 27g | 31% |
| Saturated 7g | 23% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 9ug | 1% |
| Choline 60mg | 11% |
| Vitamin B1 0.98mg | 82% |
| Vitamin B2 0.53mg | 40% |
| Vitamin B3 12mg | 73% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 300ug | 75% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.58mg | 4% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.59mg | 65% |
| Iron, Fe 6mg | 54% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 390mg | 32% |
| Potassium, K 740mg | 22% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 1420mg | 95% |
| Zinc, Zn 3.01mg | 27% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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