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Bacon and mushroom risotto

Bacon and mushroom risotto

Total Time
55 min
15 min
40 min
Tasty and filling, risotto is always a winner. This one features a classic combination of flavours, finished with a sprinkling of parmesan for an Italian touch.


Shortcut bacon

135 g, (buy 150g), fat trimmed, chopped

Brown onion

1 medium, finely chopped

Swiss brown mushrooms

250 g, sliced

Arborio rice

1 cup(s), (200g)

Grated parmesan cheese

¼ cup(s), (finely grated), (20g)

Vegetable stock cube

2 individual, gluten-free variety, (to make 1L (4 cups) hot vegetable stock)

Fresh flat-leaf parsley

10 g, frozen, roughly chopped

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large, deep frying pan with oil and heat over medium-high heat. Cook bacon, stirring occasionally, for 3-4 minutes, until light golden. Transfer to a plate and set aside.
  2. Lightly spray the same pan again with oil. Add onion and cook, stirring, for 3-5 minutes, until softened. Add mushrooms and cook, stirring, for a further 2-3 minutes, until tender.
  3. Stir in rice and cook for 1 minute. Reduce heat, gradually add hot stock, a ladleful at a time, stirring constantly and simmering until rice has absorbed most of the stock before adding more. This will take approximately 25 minutes.
  4. Stir through half the bacon and half the parmesan. Season with salt and pepper. Serve topped with remaining bacon and parmesan. Sprinkle with parsley.


Storage tip: Transfer individual portions of risotto into reusable containers and freeze for up to 1 month.