Mushroom Risotto with Bacon and Peas

Recipe courtesy of Add a Pinch


Robyn from Add a Pinch understands that the key to getting the family around the table is through delicious meals, and her Mushroom Risotto with Bacon and Peas never fails.

Serves: 6 to 8


1 (32-ounce) carton chicken stock
3 slices bacon, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
2 shallots, diced
2 cloves garlic, diced
12 ounces Arborio rice
1 (12-ounce) package frozen peas
4 tablespoons butter, cut into pieces
salt, to taste
black pepper, to taste
1/4 cup grated Parmesan cheese + additional for serving


1. Warm chicken stock over medium-low heat in a saucepan to a simmer.
2. In the meantime, add bacon to a skillet or saucepan over medium-low heat. Cook until just crisp. Stir in mushrooms, shallots, and garlic and cook until tender, about 3 minutes. Move bacon, mushrooms and shallots to one side of the skillet.
3. Add rice to the other side of the skillet and toast to bring out the flavor, about 3 minutes. When rice has turned a light golden color, add chicken broth to risotto, about 1/2 cup to 1 cup at a time, stirring until absorbed. Cook until risotto has cooked to your personal preference, about 20 minutes.
4. Remove skillet from heat and stir peas, butter, Parmesan, and salt and pepper.
5. Serve warm with additional grated Parmesan.


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