Mushroom, bacon and Stilton baked risotto


    Mushroom, bacon and Stilton baked risotto

    Mushroom, bacon and Stilton baked risotto


    3 people made this

    About this recipe: If you love mushrooms you'll love this alternative to traditional risotto! You will need a deep casserole dish with a lid. I cooked the first half the night before, then finished in the morning to serve for lunch. Takes around 5 hours altogether.

    Serves: 4 

    • 500g white mushrooms, quartered
    • 300g smoked bacon, trimmed and chopped
    • 3 garlic cloves, sliced
    • 200g blue Stilton
    • 150g garlic and herb cream cheese
    • 180g brown rice

    Prep:15min  ›  Cook:5hr  ›  Ready in:5hr15min 

    1. Preheat the oven to 80 C / Gas 1/4.
    2. Place mushrooms, bacon and garlic in a casserole dish.
    3. Combine cream cheese and Stilton and put in the microwave to soften, using 20 second bursts. Stir well and place in casserole dish, placing spoonfuls over the mushroom mixture. Cover with the lid.
    4. Place in the preheated oven and cook for about 3 hours.
    5. When you remove from oven it will look like a brown type of soup, this is when you allow it to cool and add the rice.*
    6. Put back in oven at 80 degrees C for another 2 hours. Serve as desired.


    I chose to let the rice soak up the juices from the cooked mushrooms overnight before cooking it in the morning. Served for lunch is ideal. Garnish as desired.

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