CHESTNUT MUSHROOM RISOTTO RECIPES

Name: Bacon & mushroom risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 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

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

Ingredients

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

PERFECT MUSHROOM RISOTTO - BBC GOOD FOOD

Perfect Mushroom Risotto - BBC Good Food image

A simple, tasty dish using beautiful chestnut mushrooms combined with risotto rice.

Provided by chefgeorgie

Total Time 40 minutes

Yield Serves 4

Ingredients

Steps:

Prepare the vegetables.
- peel and chop onion
- slice mushrooms
- peel and crush garlic.
Fry the onion and garlic until soft.
Add mushrooms, and fry for another 2 minutes.
Stir in the rice.
Mix the stock with the water.
Add a little of the stock to the rice and keep stirring until stock is absorbed.
Continue adding stock until the rice cooks - this will take 20-25 mins. The rice should be soft but still retain a nutty bite.
Stir the parmasan and thyme into the rice.

More about "chestnut mushroom risotto recipes"

VEGETARIAN CHESTNUT AND MUSHROOM PIE RECIPE - BBC FO…

Here’s a warming pie made with chestnuts, mushrooms and marsala wine. You could use white wine, red wine or vermouth if you don’t have any marsala to hand.
From bbc.co.uk
Reviews 4.5

Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices.

See details

MUSHROOM BOURGUIGNON RECIPE | JAMIE OLIVER VEGETARIAN RECIPE

Beautiful meaty mushrooms make this a wonderful veggie alternative to a classic stew – it’s lovely served with creamy mash.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 246 calories per serving

1. Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
2. Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
3. Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and fry for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
4. Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato purée, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
5. Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve. Nice with some creamy mash on the side.

See details

MUSHROOM RISOTTO RECIPE - BBC GOOD FOOD

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Starter, Supper
Cuisine Italian
Calories 445 calories per serving

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

See details

VEGAN MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD

Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 470 calories per serving

Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.

See details

MUSHROOM BOURGUIGNON RECIPE | JAMIE OLIVER VEGETARIAN RECIPE

1. Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
2. Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
3. Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and fry for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
4. Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato purée, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
5. Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve. Nice with some creamy mash on the side.

See details

EASY MUSHROOM RECIPES - OLIVEMAGAZINE

We use portobello, chestnut, porcini and more mushroom varieties to create fragrant curries, vegetarian burgers, vibrant stir-fries and more
From olivemagazine.com

See details

SPICY MUSHROOM & BROCCOLI NOODLES RECIPE - BBC GOOD FOOD

Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course
Cuisine Asian
Calories 624 calories per serving

Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

See details

25 CHESTNUT RECIPES - DELICIOUS. MAGAZINE

Chestnut recipes. Chestnuts are in season from October to December. Forage for your own or use shop-bought chestnuts and use them in these recipes. ... Shiitake mushroom and chestnut risotto. This gorgeous autumnal risotto, make with shiitake mushrooms and chestnuts, is the perfect vegetarian meal... Vegetarian. Easy; Save recipe. Chestnut …
From deliciousmagazine.co.uk

See details

VEGETARIAN RECIPES - GREAT BRITISH CHEFS

Stick your risotto rice back in the cupboard and stuff those peppers back in the fridge - this collection of stunning vegetarian recipes contains interesting meal ideas everyone can enjoy. …
From greatbritishchefs.com

See details

BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE O…

Butternut squash recipes (73). Butternut squash is sweet, nutty and can be used for all sorts of dishes. It’s a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing …
From jamieoliver.com

See details

BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE O…

Butternut squash recipes are a favourite in the autumn months, enjoy Jamie's favourite ways to serve this delicious fall vegetable from soups to salads. ... Mushroom & squash vegetarian Wellington. 1 hour 10 minutes Super easy ... Roast squash, sage, chestnut and pancetta risotto…
From jamieoliver.com

See details

ENTRéE RECIPES | LODGE CAST IRON

Look no further than Lodge for your next dinner idea. We have slow-cooked Dutch oven stews and soups, skillet-seared meats, one-pan stovetop meals, twists on classic dishes, and elevated entrées …
From lodgecastiron.com

See details

THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES

Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com

See details

ITALIAN RECIPES : FOOD NETWORK | FOOD NETWORK

Browse Our Best Italian Recipes. Florentines 10 Photos. Cranberry Bean Pasta Fagioli. Roasted Cauliflower Risotto 30 Photos. Shallot-Bresaola Bruschetta 14 Photos. Balsamic Steak With …
From foodnetwork.com

See details