Bacon and Mushroom Risotto

Serves 6 (or 4 very hungry people)

A one-pan family favourite of delicious Italian rice that’s quick to prepare

I love a rice risotto! It’s easy to make and generally takes no more that 45 minutes – faster depending on what you add to it. I generally use whatever vegetables I have in the fridge at home, never making a special trip to collect ingredients. This combination has the lovely earthy taste of mushrooms and the delicious aroma of bacon. The vitamin C in broccoli helps ensure as much iron is absorbed from the spinach as possible. The pea give an additional texture layer and the lovely creamy rice is perfect to pull it all together. Enjoy!


  • 4 cups of pre-boiled water
  • 1 tbs butter
  • 1 brown onion, diced
  • 2 clove garlic, crushed
  • 125g bacon, finely chopped
  • 1½ cups (325gms) arborio rice
  • ½ cup (125ml) white wine
  • 2 stock cubes
  • 400gms mushrooms, quartered (button or swiss)
  • 4 balls of frozen spinach
  • ½ cup of peas
  • ½ head of broccoli, cut into small florets 
  • ½ cup finely grated parmesan, plus extra (optional) to serve


  1. Melt butter in a large heavy based saucepan over medium heat. Add onion, garlic and bacon. Cook, stirring, for 5 minutes or until golden.
  2. Add rice, stirring, until its soaked up all the delicious juices. Add wine and cook, stirring, for 3 minutes until reduced by half.
  3. Crumble stock cubes into pan and gradually add the boiled water, ½ cup) at a time, stirring continuously until all the liquid is absorbed (this should take about 20 minutes)
  4. Stir in mushrooms, peas, broccoli and spinach. Cook for 3-4 minutes or until spinach has fully dissolved from its frozen state.
  5. Remove from heat and stir in parmesan. Season with salt and freshly ground black pepper to taste.
  6. Spoon into servicing bowls. Sprinkle with parmesan if desired.