Bacon, Mushroom & Leek Risotto

Simply Scratch

Ready in: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Gluten Free

Ingredients

  • 16 ounce Arborio rice
    Pasta and Rice
  • 1/2 teaspoon freshly ground black pepper (or to taste)
    Spices and Seasonings
  • 2 tablespoons butter
    Milk, Eggs, Other Dairy
  • 8 ounces cremini mushrooms, sliced
    Produce
  • 1/4 cup dry white wine (I like Sauvignon Blanc)
    Alcoholic Beverages
  • 2 teaspoons chopped fresh thyme leaves
    Produce
  • 2 large garlic cloves, peeled and minced
    Produce
  • 1 medium leek, quartered and chopped fine (about 1-1/2 cups) white and light green parts only
    Produce
  • 5 cups low-sodium chicken broth
    Canned and Jarred
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 cup freshly grate Parmesan Cheese
    Cheese
  • chopped parsley for garnish
    Produce;Spices and Seasonings
  • 3/4 to 1 teaspoon salt, or to taste
    Spices and Seasonings
  • 1 large shallot, finely diced
    Produce
  • 4 strips applewood slab bacon, sliced into thin strips
    Meat
  • 2 cups water
    Beverages

Steps

  • Combine the broth and water in a pot over medium-low until hot (not boiling).
  • Drizzle oil in pot and heat over medium. Once hot add in the sliced mushrooms, stir and cook until they shrink in size and are tender.
  • Transfer the mushrooms and their juices to a nearby bowl and set off to the side.
  • Add sliced bacon to the pot. Cook until crispy and use a slotted spoon to drain and transfer the bacon to a paper towel lined plate.
  • Add the leek, shallot, garlic and thyme to the bacon fat. Stir and cook for 4 minutes or until soft.
  • Add in the wine and stir until absorbed.Ladle in 1/2 cup (about 1 full ladle) of the hot broth/water to the risotto, stir constantly until absorbed.Set aside 1/3 cup of the hot broth liquids and continue ladling in the broth, stirring until the rice has absorbed the liquids, then repeating until the liquids are gone, rice is tender and creamy.
  • Remove the pot off of the heat, stir in the reserved hot broth, then drop in the 2 tablespoons of butter, salt, pepper, Parmesan and the mushrooms and their liquid.Stir and serve immediately with crispy bacon and chopped parsley.

Nutrition

  • Calories: 391.51  cal  (19.58%)
  • Fat: 14.64  g  (22.52%)
  • Saturated Fat: 5.82  g  (36.38%)
  • Carbohydrates: 51.3  g  (17.1%)
  • Sugar: 1.53  g  (1.7%)
  • Cholesterol: 23.66  mg  (7.89%)
  • Sodium: 517.38  mg  (22.49%)
  • Alcohol: 0.77  g  (4.29%)
  • Protein: 12.34  g  (24.67%)
  • Vitamin K: 72.51  µg  (69.05%)
  • Folate: 153.21  µg  (38.3%)
  • Manganese: 0.75  mg  (37.35%)
  • Vitamin B3: 6.3  mg  (31.5%)
  • Selenium: 21.27  µg  (30.38%)
  • Vitamin B1: 0.41  mg  (27.59%)
  • Phosphorus: 213.58  mg  (21.36%)
  • Iron: 3.61  mg  (20.06%)
  • Copper: 0.38  mg  (19.24%)
  • Vitamin B2: 0.26  mg  (15.25%)
  • Vitamin A: 689.98  IU  (13.8%)
  • Vitamin B5: 1.34  mg  (13.39%)
  • Vitamin B6: 0.25  mg  (12.6%)
  • Potassium: 404.9  mg  (11.57%)
  • Calcium: 108.32  mg  (10.83%)
  • Zinc: 1.57  mg  (10.49%)
  • Vitamin C: 7.94  mg  (9.62%)
  • Fiber: 2.31  g  (9.23%)
  • Magnesium: 30.4  mg  (7.6%)
  • Vitamin B12: 0.35  µg  (5.78%)
  • Vitamin E: 0.56  mg  (3.75%)
  • Vitamin D: 0.18  µg  (1.23%)

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