Mushroom Risotto

Updated: Aug 23, 2021


Nutrition clients - Varies

General subscriptions - 3 servings


1 cup Arborio rice

4 cups vegetable or chicken stock

Bacon, fat trimmed (optional)

Mushrooms, sliced

1 onion, finely diced

3 cloves garlic, minced

Parmesan cheese (optional)

Olive oil


Heat oil in a large pot or pan over a medium heat. Add garlic, onions, mushroom and bacon then stir until fragrant. Add 1 cup of Arborio rice followed by 1 cup of stock. Add 1 cup of stock at a time. Add the next cup of stock once the previous cup has been mostly absorbed. Frequently stir for 20 minutes or until cooked. Stir through parmesan cheese near the end or garnish on top (if using).


Use vegetable stock and omit bacon for a vegetarian option.

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