Mushroom Risotto with Bacon and Peas

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.

Meals with my family are my favorite part of the day. Settling in around the table to learn about the happenings of each person’s day as we share a meal is truly a gift of love that I don’t take lightly. Let’s face it, life is just busy!

When I do have a bit of extra time, I like to prepare something I know my family loves. There are a few ingredients I can always turn to and know they’ll devour – cheese, bacon, and mushrooms! I love cooking with mushrooms as they provide a meaty, filling and flavorful addition to any dish.

My mushroom risotto with bacon and peas recipe definitely has my family’s stamp of approval. With layered flavors of mushrooms, onion, garlic, bacon, and peas, this recipe is perfect for serving as a side dish for a family meal and definitely is beautiful when entertaining.

It seems the older my son becomes, the more I treasure our meal times together. Since we all seem to have busy schedules thrown into the mix, it is such a refreshing time to cocoon our little family around our table for at least 30 minutes or an hour to just be with one another. No cell phones, television, or other electronics permitted – or at least we try our best.

This recipe can easily be halved for a smaller family meal, and easily doubled for a larger crowd. I highly recommend always making a bit extra since it works perfectly for a lunch the next day. It’s hard to beat being able to get two meals out of one recipe. Especially when it tastes as delicious as this mushroom risotto.

Mushroom Risotto with Bacon and Peas by Add a Pinch

 

Mushroom Risotto with Bacon and Peas Recipe

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 6-8

Ingredients:

  • 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

Directions:

  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.




Comments are closed.