Bacon and Mushroom Risotto with Baby Spinach and Cheese

This delicious Bacon and Mushroom Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Prep: 45 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 onion
  • 1 garlic clove
  • 10 gr chicken stock paste
  • 120 gr british smoked bacon lardons
  • 120 gr sliced mushrooms
  • 175 gr risotto rice
  • 40 gr baby spinach
  • 40 gr grated hard italian style cheese
  • 750 ml water for the stock
  • 1 onion
  • 1 garlic clove
  • 15 gr chicken stock paste
  • 180 gr british smoked bacon lardons
  • 180 gr sliced mushrooms
  • 260 gr risotto rice
  • 60 gr baby spinach
  • 60 gr grated hard italian style cheese
  • 1200 ml water for the stock
  • 2 onions
  • 2 garlic cloves
  • 20 gr chicken stock paste
  • 240 gr british smoked bacon lardons
  • 240 gr sliced mushrooms
  • 350 gr risotto rice
  • 80 gr baby spinach
  • 80 gr grated hard italian style cheese
  • 1500 ml water for the stock

Instructions

  1. Halve, peel and thinly slice the onion.
    Peel and grate the garlic (or use a garlic press).
    Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the chicken stock paste and stir to combine.
    Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.
  2. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
    Once hot, add the bacon lardons and cook until golden, 3-4 mins. 
    Add the mushrooms and onion, then stir-fry until softened, 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
  3. Add the garlic to the veg and bacon pan and cook for 1 min more.
    Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins. 
  4. Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.
    Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.
    The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
  5. When the risotto has 3 mins left, stir in the spinach a handful at a time. Cook for the remaining time until wilted and piping hot.
    Once cooked, remove the risotto from the heat. TIP: Add a splash of water to loosen the risotto if needed.
    Stir through the cheese and a knob of butter (if you have any) until melted. Season to taste with salt and pepper.
  6. Share your bacon and mushroom risotto between serving bowls.
    Enjoy!