Bacon and Mushroom Risotto

by Jo Kenny

If you are a fan of rich and creamy dishes, then this bacon and mushroom risotto recipe is sure to become a new favourite! With its hearty bacon and earthy mushroom flavours, this dish is the perfect comfort food for any occasion.

One of the things I love about this recipe is how easy it is to make. You don’t need any fancy ingredients or equipment, just a few simple ingredients and a bit of patience. The key to a perfect risotto is slowly cooking the rice in hot broth, which allows it to release its starch and create that signature creamy texture. It does need your attention, but not your brain power.

So why not give this bacon and mushroom risotto recipe a try? It’s the perfect dish for a cozy night in or a special dinner party, and it’s sure to impress even the most discerning taste buds.

Bacon and Mushroom Risotto Recipe

Risotto is a great dish to have in your bank of regular recipes. It’s easy to make and a real crowd pleaser. I will happily make risotto for a family meal as well as entertaining. Bacon is the perfect meat to serve with mushroom risotto – the two ingredients are best friends! For me chestnut is the best mushroom for a risotto – at least a stress free one. They are readily available, reasonably priced and have a delicate earthy flavour.


  • Serves 4
  • 100g smoked bacon lardons
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 200g chestnut mushrooms, sliced
  • 220g arborio rice
  • 500ml chicken stock
  • 1 glass of white wine
  • Handful of fresh parsley, chopped
  • Parmesan to garnish


Begin by adding the bacon lardons to a pan on medium heat and allowing them to cook for a few minutes. No need to add oil as the bacon is fatty enough. Now add the sliced mushrooms and minced garlic cloves. Season well and allow to cook until the mushrooms have softened.

Reduce the heat to low and add the arborio rice. Stir through and cook this for a couple of minutes without any liquid; it gives the rice a subtle nutty flavour. Now pour in the chicken stock, a ladle at a time and allow the liquid to soak into the rice before adding more. Once the stock is absorbed add the white wine.

The risotto should be ready in 25-30 minutes. Stir regularly to prevent the rice from sticking. The risotto will be silky and the rice should slowly flow off a spoon. (you can of course make it more of less liquid depending on your preference)

Finish by stirring through the parsley and serving with plenty of fresh parmesan cheese.

Recipe Overview

Crème Fraîche Pasta

A light and creamy pasta perfect for Spring and Summer
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: asparagus, creme fraiche, tagliatelle
Servings: 2
Calories: 500kcal
Cost: £3


  • 1 Knife
  • 1 Chopping board
  • 1 Wooden spoon
  • 1 Pan
  • 1 Pot
  • 1 Garlic press


  • 150 g Tagliatelle
  • 1 Bunch of asparagus, cut into inch pieces
  • 1 Garlic clove, minced
  • 6 Slices of prosciutto
  • 4 tbsp Crème fraîche (heaped)
  • 1 Bunch of basil, chopped


  • Put the pasta on to boil
  • To a pan on low-medium heat add a little olive oil and cook the asparagus with the garlic until softened.
  • Add the prosciutto ham, along with the crème fraîche. Heat this and reduce to a low heat. Season well with salt and pepper. 
  • Drain the pasta and add to the pan. Add the basil leaved and stir together until the ingredients are evenly combined.

What thickens risotto?

Risotto is known for its thick and creamy characteristics. And it’s all down to the rice. You cannot just use any rice, oh no! Arborio is a must for risotto. This is an Italian short grain rice (named after the town Arborio) and has a high starch content, which creates that signature creamy texture.

What flavours go well with risotto?

The beauty of risotto is that once you have nailed the method, you can add so many different flavours and have yourself a seemingly endless selection of dinners. Here’s some inspiration:

  • Smoked salmon and asparagus
  • King prawn and lemon
  • Chorizo
  • Chicken and mushroom
  • Pork and sage
  • Pea and ham
  • Sausage and onion

There really aren’t many limits. Keep your base as that lovely creamy risotto, slowly cooked in stock and white wine and you can built on the flavours from there.

What to eat with risotto?

Risotto is commonly eaten on its own as a main. But there’s no reason why you couldn’t pair it with some other sides. Risotto would be delicious with a side salad and some garlic bread. And don’t forget to enjoy a glass of white – you’ve already cracked open the bottle for the recipe!

More recipes

Here are some more Italian style recipes that you might enjoy:

Follow Girl Eats World

For more food content come and join the online Girl Eats World community! Don’t miss a recipe, giveaway or cooking news. I’m @jogirleatsworld across all social media channels.

Did you know that I have a cookbook?

Cook It, Eat It, Live It is a vibrant and varied collection of personal recipes straight from my own dinner table, to guarantee no more boring dinners.

You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life.





Leave a Comment

Recipe Rating