Zucchini, Bacon and Mushroom Risotto

Zucchini, Bacon and Mushroom Risotto


22 people made this

A risotto with good strong - but not overpowering - flavours of mushroom, zucchini, onion and bacon. Watch this recipe being made in Allrecipes Zucchini, Mushroom and Bacon Risotto Video.


Serves: 6 

  • 1.6 litres chicken stock
  • 1 to 2 tablespoons (40 ml) olive oil, divided
  • 150g portobello mushrooms, chopped
  • 150g white mushrooms, chopped
  • 3 zucchinis, sliced
  • 3 tablespoons (60g) butter
  • 3 eschalots, diced
  • 3 cups (400g) arborio rice, washed
  • 1/2 cup (120ml) white wine
  • 200g bacon or pancetta, diced
  • 40g tasty cheddar cheese
  • salt and freshly ground black pepper

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. In a saucepan, warm the chicken stock on a low heat.
  2. In another larger saucepan, heat a tablespoon of olive oil and saute the mushrooms until they've browned and lost their liquid. Set aside.
  3. Add some more olive oil and fry zucchinis until soft and golden. Put aside.
  4. Add 1/2 of the butter and fry eschalots until soft.
  5. Add the rest of the butter, then add rice and stir to coat. Once the rice has turned a pale golden colour add white wine, stirring continuously until absorbed.
  6. Add approximately 200ml of chicken stock to the rice, stirring continuously until absorbed. Repeat adding approximately a cup of chicken stock at a time until the liquid is absorbed. Rice should be soft but al dente.
  7. While repeating the stock process, fry diced bacon in a separate pan. Set bacon aside.
  8. In the same pan, reheat zucchinis and mushrooms in some of the bacon fat.
  9. When the rice is almost done, stir in the bacon, cheese and salt and pepper to taste. Stir in zucchini and mushrooms. Serve and top with extra cheese.

Watch a video of it being made…

Zucchini, Bacon and Mushroom Risotto
Zucchini, Bacon and Mushroom Risotto

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