One-Pot Bacon And Wild Mushroom Risotto

One-Pot Bacon And Wild Mushroom Risotto

Recipe by Tasty from tasty.co

Meal 40 Mins.

Ingredients

4

4 servings

  • 3 tablespoons olive oil
  • 1 medium onion, sliced
  • 5 strips bacon, diced
  • 8 oz wild mushrooms, such as porcini or shiitake, sliced
  • 1 ½ cups arborio rice
  • ½ cup dry white wine, such as Sauvignon Blanc
  • 5 cups chicken broth
  • ½ cup parmesan cheese, plus more for garnish

Instructions

  • In a 5-quart Dutch oven, heat the olive oil over medium heat.
  • Add the onion and cook 3-4 minutes until soft and slightly transparent.
  • Add the bacon and stir constantly until it starts to crisp.
  • Add the mushrooms and cook for an additional 2 minutes.
  • Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
  • Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
  • Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
  • Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
  • NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
  • Stir in the Parmesan cheese and remove from the heat.
  • Serve and garnish with extra Parmesan cheese.
  • Enjoy!

Nutritional Facts

Per 4 servings

  • Calories: 714
  • Carbohydrate: 60g
  • Fat: 39g
  • Fiber: 2g
  • Protein: 38g
  • Sugar: 9g

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