Mushroom and Red Wine Risotto Recipe

Name: Mushroom and Red Wine Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb lean rindless bacon, finely chopped; 2 tablespoons vegetable oil (or use equal amounts of oil and butter); 5 medium tomatoes, skinned and sliced; salt and pepper; 1 large onion, finely chopped; ¾ cup chicken stock or ¾ cup vegetable stock; ¾ cup white rice; ½ cup red wine; 12 lb mushroom, sliced; ½ cup peas or ½ cup peeled cooked broad bean; parmesan cheese, freshly grated,to serve (optional)

Servings: persons

14 lb lean rindless bacon, finely chopped
2 tablespoons vegetable oil (or use equal amounts of oil and butter)
5 medium tomatoes, skinned and sliced
salt and pepper
1 large onion, finely chopped
¾ cup chicken stock or ¾ cup vegetable stock
¾ cup white rice
½ cup red wine
12 lb mushroom, sliced
½ cup peas or ½ cup peeled cooked broad bean
parmesan cheese, freshly grated,to serve (optional)

1
Remove bacon rinds, and chop rashers finely.
2
Heat half the oil in large frying pan, and lightly saute bacon.
3
Remove from pan and set aside.
4
Add remaining oil and saute onion 2 to 3 minutes.
5
Add rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced mushrooms and saute until soft, stirring from time to time.
6
Add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
7
Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
8
Sprinkle with parmesan cheese to serve, if desired.

9206

kcal

Calories

676

Fat

Carbs

647

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 lb lean rindless bacon, finely chopped, 2 tablespoons vegetable oil (or use equal amounts of oil and butter), 5 medium tomatoes, skinned and sliced, salt and pepper, and more.

Yes, Mushroom and Red Wine Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Red Wine Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions