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Mushroom & Turkey Bacon Risotto Recipe

Name: Mushroom & Turkey Bacon Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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

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

In a large pan, cook the turkey bacon over medium heat until it's crispy. Remove the bacon, leaving any drippings in the pan.

Add the sliced mushrooms to the pan with the bacon drippings and sauté until they're golden brown. Remove and set aside.

In the same pan, melt half of the butter. Add the finely chopped onion and cook until it's translucent.

Stir in the Arborio rice, making sure to coat it well with the butter and onion mixture.

Pour in the white wine and stir until it has been absorbed by the rice.

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.

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.

Once the risotto is creamy, add the cooked leeks, mushrooms, and crispy turkey bacon to the rice. Stir to combine.

Remove from heat and stir in the remaining butter and grated Pecorino cheese. Season with salt and pepper to taste.

Serve the risotto garnished with fresh thyme leaves.

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