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Mushroom & Turkey Bacon Risotto Recipe

Mushroom & Turkey Bacon Risotto recipe

Stashcook

This is a creamy rice dish with mushrooms and turkey bacon. It's cooked slowly, adding broth bit by bit. We finish with cheese and herbs for a yummy taste. It's a warm, filling meal for dinner.

Ingredients

350 g Arborio Rice
3 Leeks
250 g Turkey Bacon
150 ml Dry White Wine
80 g Unsalted Butter
1 Large White Onion
1.2 L Vegetable Stock
80 g Grated Pecorino Cheese
1 Bunch of Thyme
1 Tbsp Olive Oil
200 g Sliced Mushrooms

Method

1
In a large pan, cook the turkey bacon over medium heat until it's crispy. Remove the bacon, leaving any drippings in the pan.
2
Add the sliced mushrooms to the pan with the bacon drippings and sauté until they're golden brown. Remove and set aside.
3
In the same pan, melt half of the butter. Add the finely chopped onion and cook until it's translucent.
4
Stir in the Arborio rice, making sure to coat it well with the butter and onion mixture.
5
Pour in the white wine and stir until it has been absorbed by the rice.
6
Gradually add the vegetable stock, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue until the rice is al dente and the mixture is creamy.
7
While the rice is cooking, chop the leeks into thin slices and sauté them in a separate pan with a tablespoon of olive oil until they're soft.
8
Once the risotto is creamy, add the cooked leeks, mushrooms, and crispy turkey bacon to the rice. Stir to combine.
9
Remove from heat and stir in the remaining butter and grated Pecorino cheese. Season with salt and pepper to taste.
10
Serve the risotto garnished with fresh thyme leaves.

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