Mushroom, courgette and bacon risotto

Mushroom, courgette and bacon risotto


53 people made this

About this recipe: Fantastically delicious, easy to make risotto! Mushrooms and courgettes with a touch of bacon. Friends can't get enough.

chloe9013 Greater Manchester, England, UK

Serves: 6 

  • 1.6L chicken stock
  • 1 to 2 tablespoons olive oil, divided
  • 150g portobello mushrooms, chopped
  • 150g white mushrooms, chopped
  • 3 courgettes, slices
  • 50g butter
  • 3 shallots, diced
  • 400g arborio rice
  • 120ml white wine
  • 200g bacon, diced
  • 40g mature Cheddar cheese
  • salt and freshly ground black pepper

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. In a saucepan, keep the chicken stock warm over low heat.
  2. In another saucepan, heat a drizzle of olive oil and saute the mushrooms until they've browned and lost their water. Set aside.
  3. Add another drizzle of olive oil and fry courgettes until soft and golden. Set aside.
  4. Add 1/2 of the butter and fry shallots until soft.
  5. Add remaining butter, add rice stir to coat. Once rice has taken on a pale golden colour, add white wine, stirring continuously until absorbed.
  6. Add approximately 200ml of chicken stock to rice, stirring continuously until absorbed. Repeat adding approximately 200ml of chicken stock at a time until the liquid is absorbed. Rice should be soft but al dente.
  7. While repeating the stock process, fry diced bacon in a separate pan and mix into the rice at the end.
  8. Add cheese, salt and pepper to taste, and stir in.
  9. Reheat courgettes and mushrooms, either microwave or in saucepan, and add at the end. Serve with a side salad.


Mushroom, courgette and bacon risotto
Mushroom, courgette and bacon risotto

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Reviews (11)


..cont… Also, on measurements, it should be noted that the three courgettes shrink when fried and the mushrooms shrink by 50%, if the raw ingredients have people wondering. But I know seasoned amateurs will know this, for some, it could be misleading. I overcooked the bacon, only just but 30sec, it was a little hard, still nice, but I think the recipe should mention that the bacon be soft, so a low heat then? Also, you could have suggested smoked bacon (Pancetta) to substitute for the salt used. With regards to the courgettes and mushrooms we kept them separate, although this was not obvious to us, we think we made the right choice. We chopped the mushrooms instead of slicing them, so next time I would probably add the sliced mushrooms and keep the courgettes for the side anyway, we grated the cheese on top (after, when served) too, as Italians prefer and substituted with Parmesan instead. It was a very filling, warm meal (November 2011 right now) and very tasty, the rice would go well with some white fish I think, so it'll be something I'm cooking again anyway, if not just for the rice, it was a good compartmentalised process, this is what one learns when cooking from scratch. I usually read through a recipe's method before I cook, but I missed salad on the side, I was lucky I had a tomato in the fridge, but I think this could have been made more prominent in the ingredients section, or closer to the beginning. - 28 Nov 2011


A friend and I cooked this last night, it came really well, I was a little worried about the amount of wine in the meal as the rice (at on point) smelt quite heavily of it and I don't drink, but I knew that was silly, after 1.6ltrs (which boiled down to 1.4ltrs) of chicken stock it was obviously going to be fine. One of the best things was the coating of the rice, I thought that was really clever, don't be afraid to use a lot of butter! But the recipe does not mention if it's done in a hot pan or a contained (i.e. cold), well we did it in a warm/hot pan to give the Arborio some colour, I think we got it right. Another part of the recipe which wasn't clear was the Arborio rice being "al dente", which I think is impossible. I didn't have to look up what it means (note to recipe writer) because I was cooking with an Italian man and he told me that the rice should have some bite! How the hell, after nearly ultras of fluid can the rice be "al dente"?! I don't think Risotto rice is ever like that anyway, our wasn't and it tasted like Risotto. We found the measurements confusing for the wine also; using Centilitres really threw me but luckily my Italian friend does economics, so he worked out it was divided by 100 and so the measurements (in the UK) would have the wine come in at 12cl (which is what's on the bottle in Tesco), so just add a zero on the end. cont… - 28 Nov 2011


This is delicious. In the picture it looks like the mushrooms and courgettes were served seperately but I mixed it all in so there was a great mixture of flavours. It is a bit of hard work stirring the rice all the time but it is well worth it! - 29 Nov 2009

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