Stovetop Bacon and Mushroom Risotto
with Baby Spinach and Cheese
- Milk
- Egg
Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Stovetop Bacon and Mushroom Risotto is designed by our chefs for a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Onion
1 unit(s)
Lemon
3 unit(s)
Garlic Clove
20 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
90 grams
British Smoked Bacon Lardons
120 grams
Sliced Mushrooms
175 grams
Risotto Rice
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
800 milliliter(s)
Boiled Water for the Stock
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Boil a full kettle.
Halve, peel and thinly slice the onion. Halve the lemon.
Peel and grate the garlic (or use a garlic press).
Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the chicken stock paste and mixed herbs - this is your stock.
If you prefer oven-baking your risotto, preheat your oven to 220°C/200°C fan/gas mark 7. Use an ovenproof pan and 2p: 600ml, 3p: 900ml, 4p: 1200ml of boiled water.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the bacon lardons and sliced onion. Cook until the bacon is golden and the onion is softened, 4-5 mins.
Add the mushrooms, then stir-fry until softened, 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the garlic to the veg and bacon pan and cook for 1 min more.
Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.
Pour in a third of the stock and stir to combine.
Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.
The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.
When the risotto has 2 mins remaining, stir in the spinach a handful at a time. Cook for the remaining time until wilted and piping hot.
Once cooked, remove the risotto from the heat. TIP: Add a splash of water to loosen the risotto if needed.
Stir through the Italian style cheese and butter (see pantry for amount) until melted. Add a squeeze of lemon juice.
Season to taste with salt, pepper and more lemon juice if needed.
Serve your bacon and mushroom risotto in bowls.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bacon and mushroom combination delivers a rich, creamy result that many find deeply satisfying; some felt the dish leaned salty or that the mixed herbs were too dominant.
- Ease of prep: First-time risotto cooks found the instructions clear and straightforward, though the stovetop method does require patience and close attention throughout.
- Suggestions: The rice often needs more stock and time than stated — up to 40 minutes and noticeably more liquid — so keep extra stock to hand and taste as you go. Reducing the mixed herbs slightly, adding a splash of white wine, or finishing with extra lemon juice can help balance the flavours.
- Next-day meals: Leftovers reheat well in the microwave with a little added water, making this a handy next-day lunch.
- Portions: The dish is generously sized and very filling, with some finding it stretches comfortably to three servings.
