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🍽️ Creamy Mushroom Risotto with Crispy Bacon

579 kcal · 30 min · 4 servings

Ingredients

• 300 g risotto rice
• 750 g mixed mushrooms (button mushrooms, chanterelles, porcini, chestnut,... )
• 2 onions (finely chopped)
• 50 g breakfast bacon (in slices)
• 1 clove garlic
• 1 bay leaf
• 1 tsp porcini powder
• 1 tbsp olive oil
• 2 tbsp butter
• 125 ml dry white wine
• 700 ml hot vegetable broth
• 2 tbsp parsley (finely chopped)
• salt
• pepper from the mill
• 2 tbsp ghee
• parmesan (freshly grated)

Instructions

1. 1. Clean the mushrooms thoroughly. Use a brush or cloth to remove dirt. Cut the mushrooms into bite-sized pieces.
2. 2. Heat the vegetable broth in a pot and keep it warm. Finely dice the onion. Sauté it in oil until soft. Add the bay leaf and porcini powder. Press the garlic directly into the pan.
3. 3. Add the rice to the pan. Stir until it looks slightly translucent. Pour in the wine and let the liquid cook down completely.
4. 4. Pour the warm broth slowly and in small amounts into the rice. Stir constantly. Wait until the liquid is almost fully absorbed before adding the next amount.
5. 5. Repeat this process until the rice is tender and the risotto looks creamy. This takes about 20 minutes. Finally, season the risotto with salt and pepper.
6. 6. Cut the bacon into thin strips. Heat ghee in a pan. Fry the bacon in batches over high heat until crispy. Season with salt and pepper.
7. 7. Fry the mushrooms in the same ghee until golden brown. Season them with salt and pepper as well. Finely chop the parsley.
8. 8. Mix the fried bacon and mushrooms into the finished risotto. Fold in the parsley. Serve the dish immediately. Top with shaved Parmesan if desired.

Nutrition per serving

• kcal: 579
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 62 g