Cozy Bacon and Mushroom Risotto

Bacon and Mushroom Risotto is hearty and satisfying yet light and flavorful. This simple dinner recipe is total comfort food!

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Keyword gluten free

Method Stovetop

Servings

Calories 389kcal

5 cups chicken broth
4 slices bacon chopped
3 small or 2 large leeks white and light green parts only, halved, washed then chopped
8 oz sliced mushrooms
1 shallot chopped
salt and pepper
2 garlic cloves pressed or minced
1 cup arborio rice
1/4 cup dry white wine sauvignon blanc or pinot grigio recommended
1 Tablespoon fresh thyme chopped
1/4 cup freshly grated parmesan cheese

Bring chicken broth to a boil in a saucepan then turn heat to low and place a lid on top to keep hot.
Meanwhile heat a large skillet over medium heat then add bacon and saute until crisp. Remove to a paper towel lined plate to drain then set aside.
Remove all but 2 Tablespoons bacon grease from skillet (add extra virgin olive oil if necessary to equal 2 Tablespoons fat), then add leeks, mushrooms, and shallot. Turn heat up to medium-high then season with salt and pepper, and saute until vegetables are tender and starting to turn golden brown, 7-8 minutes. Add garlic then saute for 1 minute. Add rice then stir to coat and cook for 1 more minute.
Turn heat back down to medium then add wine and stir until absorbed by rice. Add all the hot broth then stir slowly yet constantly until rice is tender and nearly all the broth has been absorbed, 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat then stir in thyme, parmesan cheese, and cooked bacon, and then serve.