Bacon & Mushroom Risotto

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Have Italian cuisine at home with this tasty bacon and mushroom risotto recipe! Enjoy with the whole family for a delicious dish that is full of flavour.

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Arborio Risotto Rice

  • 2 tbsp Olive Oil

  • 1 Onion (finely diced)

  • 4 rasher Rindless Bacon (cut into strips)

  • 12 Large Mushrooms (sliced)

  • 1 cup Chicken Stock (heated)

  • 6 tbsp Parmesan Cheese (grated, plus extra to sprinkle on top)

  • 2 tbsp Light Sour Cream

  • 1 pinch Salt and Pepper (to taste)









Photo of Bacon & Mushroom Risotto


  • Heat oil in a saucepan, add onions, bacon and mushrooms and cook on a moderated heat for 3 minutes without color.

  • Add rice and cook for a further 2 minutes, stirring until rice is well coated and glossy.

  • Add 1 cup of stock at a time, stirring until absorbed before each new addition until rice is just tender.

  • Stir in the parmesan cheese and sour cream, check seasoning and serve. Sprinkle with additional parmesan to your liking.

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