Photo of Bacon & mushroom risotto by WW

Bacon & mushroom risotto

Points® value
Total Time
1 hr
15 min
45 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 authentic Italian touch.


Calorie controlled cooking spray

8 spray(s)

Bacon medallions, raw

6 rasher(s), roughly chopped


1 large, finely chopped


250 g, sliced

Arborio rice, dry

200 g

Vegetable stock cube

2 cube(s), 1l

Parmesan Cheese

20 g, finely grated

Parsley, fresh

10 g, roughly chopped


  1. Mist a pan with cooking spray and set over a medium-high heat. Add the bacon and cook for 4-5 minutes, until just golden. Transfer to a plate and set aside.
  2. Mist the pan again and add the onions. Cook, stirring, for 5 minutes until they start to soften. Add the mushrooms and cook for a further 2-3 mins until cooked through.
  3. Add the rice and cook for 1 minute. Gradually add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding more; this will take approximately 25 minutes.
  4. Once the rice is tender and all the stock has been absorbed, stir through half the bacon and half the Parmesan, and season to taste. Divide the risotto between bowls and serve topped with the remaining bacon and Parmesan, and garnished with the parsley.


The risotto can be frozen in an airtight container for up to 1 month.