Mushroom, Bacon & Walnut Risotto

Mushroom, Bacon & Walnut Risotto

Total time: 50 min.
Prep time: 20 min.
Cook time: 30 min.

Number of servings (yield): 4

By: Someone  


  • 3 tablespoons extra virgin olive oil
  • 1 onion—finely chopped
  • 2 bacon rashers—fat and rind removed, and diced
  • 7 oz (200g) mushrooms—cleaned and thickly sliced
  • 2 cloves garlic—finely chopped
  • 1/2 cup walnuts—roughly chopped
  • 1 cup arborio rice
  • 2/4 cup white wine
  • 2 cups chicken stock
  • 1/3 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/3 cup grated Parmesan cheese


  1. HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 3 minutes, stirring occasionally. ADD the bacon and cook for 2 minutes, stirring regularly. ADD the mushrooms, garlic, walnuts and rice and cook for a minute, stirring to coat the rice with oil. ADD the wine, stock, salt and pepper, bring to the boil then cover with a lid and reduce the heat to low. SIMMER gently for 20 minutes without lifting the lid. STIR the reserved tablespoon of olive oil, parsley and cheese through the rice.