BACON AND MUSHROOM RISOTTO RECIPES

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BACON & MUSHROOM RISOTTO RECIPE - BBC GOOD FOOD



Bacon & mushroom risotto recipe - BBC Good Food image

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Provided by Good Food team

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

1 tbsp olive oil
1 onion, chopped
8 rashers streaky bacon, chopped
250g chestnut mushroom, sliced
300g risotto rice
1l hot chicken stock
grated parmesan, to serve

Steps:

  • Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
  • Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Nutrition Facts : Calories 452 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.9 milligram of sodium

CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD



Chicken & mushroom risotto recipe | BBC Good Food image

Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 10

50g butter
85g smoked bacon lardons
1 large onion, halved and finely chopped
250g chestnut mushrooms, thickly sliced
300g arborio risotto rice
150ml dry white wine
1.4l hot chicken stock
140g cooked chicken, chopped
50g grated parmesan, plus extra to serve (optional)
½ small pack of flat-leaf parsley, chopped

Steps:

  • Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
  • Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
  • Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
  • Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
  • Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

Nutrition Facts : Calories 629 calories, FatContent 22 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 2 milligram of sodium

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CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD
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