Zucchini, Bacon and Mushroom Risotto

    1 hour 15 minutes

    This risotto made with mushroom, zucchini, onion and bacon is always enjoyed by friends and family when I make it.

    40 people made this

    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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    Reviews in English (12)


    ..cont… Also, on measurements, it should be noted that the three courgettes shrink when fried and the mushrooms shrink by 50%, if the raw ingredients have people wondering. But I know seasoned amateurs will know this, for some, it could be misleading. I overcooked the bacon, only just but 30sec, it was a little hard, still nice, but I think the recipe should mention that the bacon be soft, so a low heat then? Also, you could have suggested smoked bacon (Pancetta) to substitute for the salt used. With regards to the courgettes and mushrooms we kept them separate, although this was not obvious to us, we think we made the right choice. We chopped the mushrooms instead of slicing them, so next time I would probably add the sliced mushrooms and keep the courgettes for the side anyway, we grated the cheese on top (after, when served) too, as Italians prefer and substituted with Parmesan instead. It was a very filling, warm meal (November 2011 right now) and very tasty, the rice would go well with some white fish I think, so it'll be something I'm cooking again anyway, if not just for the rice, it was a good compartmentalised process, this is what one learns when cooking from scratch. I usually read through a recipe's method before I cook, but I missed salad on the side, I was lucky I had a tomato in the fridge, but I think this could have been made more prominent in the ingredients section, or closer to the beginning.  -  28 Nov 2011  (Review from Allrecipes UK & Ireland)


    A friend and I cooked this last night, it came really well, I was a little worried about the amount of wine in the meal as the rice (at on point) smelt quite heavily of it and I don't drink, but I knew that was silly, after 1.6ltrs (which boiled down to 1.4ltrs) of chicken stock it was obviously going to be fine. One of the best things was the coating of the rice, I thought that was really clever, don't be afraid to use a lot of butter! But the recipe does not mention if it's done in a hot pan or a contained (i.e. cold), well we did it in a warm/hot pan to give the Arborio some colour, I think we got it right. Another part of the recipe which wasn't clear was the Arborio rice being "al dente", which I think is impossible. I didn't have to look up what it means (note to recipe writer) because I was cooking with an Italian man and he told me that the rice should have some bite! How the hell, after nearly ultras of fluid can the rice be "al dente"?! I don't think Risotto rice is ever like that anyway, our wasn't and it tasted like Risotto. We found the measurements confusing for the wine also; using Centilitres really threw me but luckily my Italian friend does economics, so he worked out it was divided by 100 and so the measurements (in the UK) would have the wine come in at 12cl (which is what's on the bottle in Tesco), so just add a zero on the end. cont…  -  28 Nov 2011  (Review from Allrecipes UK & Ireland)


    This is delicious. In the picture it looks like the mushrooms and courgettes were served seperately but I mixed it all in so there was a great mixture of flavours. It is a bit of hard work stirring the rice all the time but it is well worth it!  -  29 Nov 2009  (Review from Allrecipes UK & Ireland)