Bacon and Mushroom Risotto

A gooey, opulent treat for a cosy night in. Perfect with a glass of white wine.

Serves 4


  • 6 rashers of smoked back bacon
  • 3 portobello mushrooms
  • 125g chesnut mushrooms
  • 1 onion
  • 2 garlic cloves
  • 250g risotto rice
  • 1.5 pint of chicken stock
  • 100ml white wine
  • Pinch of black pepper

To serve:

  • 8 asparagus spears
  • A handful of watercress
  • 30g Parmesan
  • Truffle oil (optional)


  1. In a large dish heat a tsp of oil. Cut the bacon into thin strips. Fry bacon until crispy and set aside on a plate with kitchen roll to soak up the excess oil.
  2. To the oil that you’ve cooked the bacon in. Add the mushrooms. Avoid stirring, this can make the mushrooms slimey.
  3. Add the onions and garlic. Fry for three minutes until soft.
  4. Pour in the risotto rice and stir to soak up the flavours.
  5. Pour in your chicken stock and simmer for 15 minutes.
  6. Give your risotto a stir. Add the white wine and a pinch of pepper. Cook for a further 15 minutes. Until the rice is completely transparent and soft.
  7. Whilst waiting for the final stages of the risotto. It’s time to cook your asparagus. Snap the woody end off of the asparagus. There will be a natural snap. Then cut the stalks in half. In a griddle pan, fry the asparagus. You want a bit of char for flavour.
  8. To serve, add the risotto, asparagus and watercress to a bowl. Sprinkle the grated parmesan as generously as you wish (30g is just a guideline!). Drizzle with a little truffle oil for the ultimate indulgence.

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