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  1. Bacon and Mushroom Risotto

Bacon and Mushroom Risotto

01:00:00 6 servings, 1 cup (250 mL) each
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2 1 Review
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6 servings, 1 cup (250 mL) each

Creamy risotto made with white wine and Parmesan is on our list of the good things in life. When you add bacon and mushrooms, well…our cup runneth over!

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Make It

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  • Bring broth and water just to boil in saucepan. Keep warm on low heat.
  • Cook bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 2 Tbsp. drippings.
  • Return 1 Tbsp. drippings to pan. Add mushrooms and onions; cook on medium heat 4 min. or until tender, stirring frequently. Remove from pan; set aside.
  • Add remaining bacon drippings and rice to pan; cook and stir 1 min. Stir in 1 cup hot broth; bring just to simmer. Cook 5 min. or until most of the broth is absorbed, stirring occasionally. Repeat, adding remaining broth then wine, 1/2 cup at a time, until rice is tender. (This will take about 30 min.)
  • Remove saucepan from heat. Add butter; stir until melted. Crumble bacon. Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir. Sprinkle with remaining bacon.

Serving Suggestion

A serving of this risotto makes a great accompaniment to cooked turkey, chicken or pork and your favourite hot steamed vegetable.


Substitute 1 finely chopped shallot for the red onions.


  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
Calories 380
% Daily Value
Total fat 14g
Saturated fat 8g
Cholesterol 40mg
Sodium 930mg
Carbohydrate 43g
Dietary fibre 3g
Sugars 2g
Protein 19g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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