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  1. Oven-Baked Mushroom & Bacon Risotto

Oven-Baked Mushroom & Bacon Risotto

01:00:00 8 servings, 1/2 cup (125 mL) each
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2 2 Reviews
Prep Time
Total Time

8 servings, 1/2 cup (125 mL) each

This simplified risotto is finished in the oven, allowing you more time to enjoy the company of your friends while it's cooking.

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Make It

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  • Heat oven to 300ºF.
  • Place 2-L casserole dish in oven to warm. Meanwhile, melt margarine in large skillet on medium heat. Add onions; cook and stir 3 min. Stir in mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally.
  • Add rice; cook and stir 1 min. Stir in broth, bacon, thyme and pepper; bring just to simmer. Spoon into warmed casserole dish; cover.
  • Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.


Substitute 1/4 tsp. dried thyme leaves for the fresh thyme.


Substitute sliced cremini mushrooms for the chopped portobello mushrooms.

How to Remove Gills from Mushrooms

Use a grapefruit spoon to remove the dark gills from under the caps. The serrated edge on the spoon helps you to easily remove the gills with little or no damage to the caps.


  • 8 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 180
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 500mg
Carbohydrate 22g
Dietary fibre 2g
Sugars 1g
Protein 9g
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 4 %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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