Bacon and Mushroom Risotto Recipe
This creamy and delicious bacon and mushroom risotto is baked not stirred, so it's perfect for weeknight meals! Quick and easy to make and so yum!
Ingredients
- Butter1 tbsp
- Olive Oil2 tbsp
- brown onion1 piece
- garlic cloves2 piece
- thyme stalks2 piece
- Chicken stock750 ml
Instructions
10 steps- 1
Preheat your oven to 180 degrees celsius (355F).
10 min
180°C
- 2
Chop the onion, mince the garlic and slice the mushrooms. Chop the bacon.
5 min
- 3
Add the olive oil and butter to a large oven proof pan.
- 4
Add the bacon, onion, mushrooms, garlic to the pan and allow to cook for 1-2 minutes, don't allow to darken.
2 min
- 5
Add the thyme to the pot, stripping the leaves.
- 6
Add the rice and coat in all the bacon fat, olive oil and butter.
- 7
Add the stock and peas.
- 8
Pop the lid on and put it in the oven, setting a timer for 20 minutes.
20 min
- 9
Remove from the oven and add the parmesan cheese, stirring through. Return to the oven for five more minutes.
5 min
- 10
Serve hot.
Nutrition
1 serving ≈ 545 g
Nutrition values are estimates. - means data is unavailable.
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