eCook Meal
Bacon & Mushroom Risotto
with Italian-style cheese
Set the dinner table, light some candles and pour a glass of the recommended wine for a very memorable evening at home, Chef. Time is the secret ingredient here, so slow down after the rush of the day and watch as rich chicken stock, white wine, & crème fraîche is soaked up until plump risotto rice. Served with salty bacon, earthy mushrooms & fresh parsley.
Serving guide
Choose your portion size.
BACON
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the bacon until golden, 1-2 minutes per side. Remove from the pot and roughly chop.
MUSHIES
Return the pot to medium-high heat with a knob of butter. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
RISOTTO
Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil and a knob of butter. Sauté the Onion until softened, 4-5 minutes. Add the rice and garlic. Stir until fragrant, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through crème fraîche, ½ the cheese, ½ the bacon, and mushrooms. Loosen with a splash of warm water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the bacon and mushroom risotto, top with the remaining bacon, and a sprinkle of the remaining cheese. Garnish with the parsley. Cheers, Chef!
BACON
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the bacon until golden, 1-2 minutes per side. Remove from the pot and roughly chop.
MUSHIES
Return the pot to medium-high heat with a knob of butter. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
RISOTTO
Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil and a knob of butter. Sauté the Onion until softened, 4-5 minutes. Add the rice and garlic. Stir until fragrant, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through crème fraîche, ½ the cheese, ½ the bacon, and mushrooms. Loosen with a splash of warm water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the bacon and mushroom risotto, top with the remaining bacon, and a sprinkle of the remaining cheese. Garnish with the parsley. Cheers, Chef!
BACON
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the bacon until golden, 1-2 minutes per side. Remove from the pot and roughly chop.
MUSHIES
Return the pot to medium-high heat with a knob of butter. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot and season.
RISOTTO
Dilute the stock with 1.1L [1.3L]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil and a knob of butter. Sauté the Onions until softened, 5-6 minutes. Add the rice and garlic. Stir until fragrant, 2-3 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Mix through crème fraîche, ½ the cheese, ½ the bacon, and mushrooms. Loosen with a splash of warm water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the bacon and mushroom risotto, top with the remaining bacon, and a sprinkle of the remaining cheese. Garnish with the parsley. Cheers, Chef!
BACON
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the bacon until golden, 1-2 minutes per side. Remove from the pot and roughly chop.
MUSHIES
Return the pot to medium-high heat with a knob of butter. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot and season.
RISOTTO
Dilute the stock with 1.1L [1.3L]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil and a knob of butter. Sauté the Onions until softened, 5-6 minutes. Add the rice and garlic. Stir until fragrant, 2-3 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Mix through crème fraîche, ½ the cheese, ½ the bacon, and mushrooms. Loosen with a splash of warm water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the bacon and mushroom risotto, top with the remaining bacon, and a sprinkle of the remaining cheese. Garnish with the parsley. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R301.63
for 4 servings · R75.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chicken Stock needs 30 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 6% of packR3.30
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Button Mushrooms needs 400 gSliced Button Mushrooms 250 g 250 g at R38.99 · 1.60× packR62.38
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
Not in the Woolies basket — source these elsewhere:
- Streaky Pork Bacon - 24 strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bacon & Mushroom Risotto?
The preparation time for Bacon & Mushroom Risotto with Italian-style cheese is between 25 and 45 minutes.
What is the total time required to make Bacon & Mushroom Risotto with Italian-style cheese?
The total time required to make Bacon & Mushroom Risotto with Italian-style cheese is between 40 and 60 minutes.
How many servings does Bacon & Mushroom Risotto provide?
4 servings
What are the main ingredients in Bacon & Mushroom Risotto?
Button Mushrooms, Chicken, Chicken Stock, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Onion, Onions, Risotto Rice, Streaky Pork Bacon, White Wine
What is the nutritional information of Bacon & Mushroom Risotto?
Calories: 1391, Carbs: 90 grams, Fat: grams, Protein: 58.5 grams, Sugar: 12.8 grams, Salt: 2858 grams
How do I prepare Bacon & Mushroom Risotto?
DINNER IS READY: Bowl up the bacon and mushroom risotto, top with the remaining bacon, and a sprinkle of the remaining cheese. Garnish with the parsley. Cheers, Chef! RISOTTO: Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil and a knob of butter. Sauté the onion until softened, 4-5 minutes. Add the rice and garlic. Stir until fragrant, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through crème fraîche, ½ the cheese, ½ the bacon, and mushrooms. Loosen with a splash of warm water if it's too thick. Remove from the heat and season. MUSHIES: Return the pot to medium-high heat with a knob of butter. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season. BACON: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the bacon until golden, 1-2 minutes per side. Remove from the pot and roughly chop.
What should be prepared from my kitchen to make Bacon & Mushroom Risotto?
Button Mushrooms, Chicken, Chicken Stock, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Onion, Onions, Risotto Rice, Streaky Pork Bacon, White Wine
How many calories does Bacon & Mushroom Risotto have?
1391 calories
How much fat content does Bacon & Mushroom Risotto have?
grams