Bacon & Mushroom Risotto

Bacon & Mushroom Risotto Well howdy friends 🙂 I just got back yesterday from my whirlwind of a trip to Seattle! I asked on Twitter and Facebook where I should go visit and you guys DELIVERED! {Thank you!} Seattle doesn’t mess around with food, that’s for sure! I’ll be sharing all the photos I took and the places I went to for your viewing pleasure over the next few days. Super fun times.

Since I only got back yesterday and felt totally drained, I whipped up this risotto for dinner. Risotto for dinner? Yes. Risotto for dinner. I wanted a home-cooked meal that didn’t require a whole lot of thinking.

Me + no sleep + thinking = a situation that doesn’t end well.

Just ask my husband.  I was one serious hot mess after Brooke was born. {“Why do you keep crying?”  “I don’t know! *sniff* I honestly don’t *sniff* know!”} Anyways…

This was my delicious, creamy, dreamy, bacony ticket to happy tummy town. {Another great place to visit besides Seattle…} As long as you have some sort of mobility in your arm, then you can make risotto. You just stir and stir and stir for 30 minutes and then BAM.


I’m not gonna lie–I sort of felt like Emeril for a second there…..
pikes placeIt looks, tastes and sounds fancy but it one of the easiest things in the world to make. I promise. Take a look at the directions and see for yourself! We will return to our regularly scheduled programing on Wednesday. And speaking of Wednesday, Around the World in 80 Plates will be on {10/9c on BRAVO} where they’ll be traveling to Bologna…a northern Italian city that probably enjoys risotto. Just sayin’. Enjoy your day, friends!

Bacon & Mushroom Risotto 1


Bacon & Mushroom Risotto

Yield: 4 servings


  • 1 tablespoon olive oil
  • 2 slices thick cut bacon, sliced
  • 2 tablespoons butter
  • 1 cup diced onion
  • 2 cups sliced mushrooms
  • 2 cloves garlic
  • 1 cup arborio rice
  • 3 cups chicken or vegetable stock
  • salt & pepper, to taste
  • 1 bay leaf
  • 2 dashed thyme
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1/2 cup frozen peas


  1. In a large pot over medium heat, cook bacon slices in olive oil until crispy. Drain bacon onto paper towels. Melt butter into hot pot and saute onions, mushrooms and garlic until onions start to soften, 5 minutes. Stir in rice and cook another 2 minutes. Pour in 1 cup of chicken stock, salt, pepper, bay leaf, thyme and stir. Continue stirring until rice has absorbed most of the liquid. Continue adding in stock 1 cup at a time until all 3 cups of stock have been cooked into the rice. Stir in cream, cheese and peas. Cook another 2 minutes. Taste, adjust seasonings, stir in bacon pieces and serve.

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  1. Ooooh…I love risotto! This combination sounds amazing!!

    Glad you had a blast at BlogHer Food!!! 🙂

  2. Oh my, this looks amazing. I’ve never tried risotto, because I just don’t have the patience. 🙂 But this looks too good to pass up.

  3. LOVE risotto, and love the bacon addition here!!

  4. I love making risotto. It is pure comfort isn’t it? I was in Seattle back in April and I was surprised by what a cool town it is. I can’t wait to go back next month. I look forward to hearing more about where you went and most importantly, where you ate!

  5. Oh this sounds amazing! So full of tasty stuff.

  6. Risotto is one of my favorite dishes ever! If it didn’t take so much effort to stir and pour, I’d eat it everyday! But looks like I’ll have to bring out the big guns to make this 🙂

  7. The texture and creaminess of risotto drives me batty, I just love it. Mushrooms and bacon in my risotto sounds wonderful. Can’t wait to hear more about your trip to Seattle!

  8. yum! this looks so good. i love how creamy it looks and with the bacon topping, that’s just to die for.

  9. I better not tell my husband what you cook when you’re tired…my scrambled eggs won’t be lookin’ too good 🙂 Can’t wait to see all your pictures!

  10. I adore risotto. This is amazing Lauren. So bummed to have missed Seattle, it looks like it was amazing!

  11. I love making risotto, this sounds amazing with the bacon. I usually do a sausage and mushroom risotto – but am totally going to try this next time!

  12. Risotto is one of my favorite things to make for all of the reasons you mentioned: It’s easy, doesn’t really take a lot of ingredients (you can throw anything in there) AND it’s super impressive. It’s also good man-catching food (I would know…it’s how I caught my boyfriend) 😉

  13. This looks sooo good!

  14. I love risotto! You’ve picked my favourite additions to it too!

  15. This dish looks absolutely yummy!! I love risotto but I have never had it with bacon…but it sounds like a perfect choice!! By the way, I think your photography is great!! Glad to have found your blog!!

  16. Unbelievably delicious recipe. I cooked it for my wife for mother’s day and she was wild for it. Then our daughter and her husband had the left overs the next day and they were crazy about it.

    I’ll be making it again soon, whether I want to or not.

  17. I usually never comment on recipes but I have tried so many of your recipes and loved them all…this one included! Our family stays far away from the pre-packaged world and your website gives me so many recieps to choose from that are easy, delicious and healthy! No prepackaged junk here! Your bacon and mushroom risotto was very delicious, I will be making it again…Thanks!



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