Recipe of the Week: Bacon and Mushroom Risotto


1 onion peeled and thinly sliced

1 garlic clove peeled and grated/pressed

750mls chicken stock

120gms bacon lardons

120gms sliced mushrooms

175gms risotto rice

40gms baby spinach

40gms parmesan grated


Bring stock to the boil and keep warm. Heat a drizzle of oil in a large pan, fry lardons for 3 – 4 mins. Add the mushrooms and onions and stir-fry for 5 mins till soft. Add the garlic and fry for 1 more minute.

Stir in the risotto rice and cook for 1 – 2 mins till five begins to become translucent. Stir in a ladle of stock into the rice and meat and when it is absorbed, continue to add warm stock one ladle at a time.

Rice should take 20 – 25 mins and the risotto should be ready when rice is ‘al dente’ When there is 3 mins of cooking time left, stir in the spinach a handful at a time. Cook for remaining time till spinach is wilted.

Once risotto is ready – remove from heat – stir in a knob of butter and ¾ of the parmesan. Serve in deep bowls with remaining parmesan on top. Enjoy 😊

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