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Vegetable & Bacon Risotto

Vegetable & Bacon Risotto recipe image
This quick Vegetable and Bacon Risotto offers a comforting, home-cooked meal ready in under 40 minutes. Crispy rindless bacon provides a savory crunch that contrasts beautifully with the soft, cooked rice and tender carrots, onions, and mushrooms. The dish absorbs the rich flavors of the stock, creating a satisfying texture that feels luxurious without the fuss of traditional stovetop risotto. Perfect for a cozy weeknight dinner or a light weekend lunch, it pairs wonderfully with a fried egg on top for extra richness. It is a versatile dish that brings classic Italian comfort to your table with minimal effort.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 270.5
Dietary: Gluten-free
Description
This quick Vegetable and Bacon Risotto offers a comforting, home-cooked meal ready in under 40 minutes. Crispy rindless bacon provides a savory crunch that contrasts beautifully with the soft, cooked rice and tender carrots, onions, and mushrooms. The dish absorbs the rich flavors of the stock, creating a satisfying texture that feels luxurious without the fuss of traditional stovetop risotto. Perfect for a cozy weeknight dinner or a light weekend lunch, it pairs wonderfully with a fried egg on top for extra richness. It is a versatile dish that brings classic Italian comfort to your table with minimal effort.
Ingredients
  • 2 Rashers Bacon, Rindless
  • 1 Carrot Carrot, chopped
  • 1 Onion Onion, chopped
  • 2 Mushrooms Mushrooms, sliced
  • 1 tbsp Oil For Frying
  • 3 oz Cooked Rice
  • 1 c Stock
Directions
  1. 1
    Chop the bacon, carrot, and onion, and slice the mushrooms.
  2. 2
    Heat the oil in a medium saucepan over medium heat.
  3. 3
    Add the bacon and vegetables to the pan and fry until the bacon is crispy and vegetables are softened, about 5 minutes.
  4. 4
    Stir in the cooked rice and fry for 1 minute to combine.
  5. 5
    Pour in the stock and increase heat to bring the mixture to a boil.
  6. 6
    Reduce heat to low, cover the pan, and simmer for 20 minutes, or until the stock is fully absorbed and the rice is tender.
  7. 7
    Serve hot, optionally topped with a fried egg.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 270.5kcal
% Daily Value *
Total Fat 21.0g33%
Saturated Fat 7.0g35%
Cholesterol 23.0mg8%
Sodium 858.5mg36%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, use chicken or vegetable stock rather than water.

This meal is more substantial and delicious when served with a fried egg on top, adding creaminess and protein.

Adjust the cooking time slightly depending on the desired tenderness of the vegetables and rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or stock to restore moisture.

Keywords: bacon, risotto, vegetable, italian, quick dinner, comfort food, rice, mushroom, carrot, onion, simmer, easy recipe, weeknight meal, savory, one pot, bacon rice, vegetable rice
Read it online: https://www.chefs-mate.com/recipe/vegetable-bacon-risotto/