5 from 12 votes

Creamy Green Risotto with Crispy Bacon and Mushrooms

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Rich, comforting and creamy, who wouldn't love this green risotto with the roasted crispy mushrooms & bacon.
Prep time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
£2.10
Makes: 4
mains
Italian
Freezable

This vibrant creamy green risotto is creamy, rich & delicious. It’s packed full of veggie nutrients from the cavolo nero and creaminess from the creme fraiche. You’ll also love that it has a touch of salty umami flavours from the roasted crispy mushrooms & bacon.

Close up of green rice risotto topped with bacon and mushrooms and parmesan cheese.

Why you’ll love this recipe

Flavourful – With the creamy cavolo nero sauce, crispy bacon and mushrooms, every mouthful of this risotto is full of flavour.

Easy – This green risotto is great for home chefs of all levels.

Comforting – The creamy, green sauce and rice help create a cosy meal for rainy, gloomy, or chilly days.

Simple ingredients – The ingredients in this bacon and mushroom risotto are easy to find at the grocery store.

Quick – This yummy risotto dish is ready in about 30 minutes, perfect for busy weeknights. You can adjust the herbs/seasoning to your liking easily. Or, use other veggies, protein, etc.

Try some other tasty and easy rice dishes; Creamy Coconut Rice with Loaded Greens, Cheesy Tomato Rice and Simple Pork Curry with Coconut Milk

Ingredients

Ingredients to make green risotto laid out on a pale blue back ground and labelled.

Cavolo Nero
The foundation of this recipe, giving that vibrant green colour to the rice. Kale also works as a substitute, but cavolo nero makes the perfect vegetable to use for recipe.

Bacon lardons
These bacon lardons crisp up to add saltiness & flavour.

Chestnut mushrooms
I love including chestnut mushrooms in this green risotto, as they add nuttiness and earthiness to the dish. However, you can use any fresh mushrooms, like button or shiitaki.

See the recipe card for full information on all ingredients and quantities.

How to make creamy green risotto

Preheat the oven to 180°C/350°F

  1. Start by adding the pancetta and chopped mushrooms onto a baking tray lined with foil. Drizzle ½ tbsp of olive oil onto the tray and with your spatula evenly distribute to oil. Pop in the oven, timer set to 20 minutes (Image 1).
  2. Add the diced onion and a pinch of salt to a large non-stick frying pan with a tbsp of olive oil. Gently fry for around 6 minutes, until translucent (Image 2).
2 step by step photos, the first with finely sliced mushrooms and bacon pieces on a lined baking tray and the second with apan with chopped onions frying and stirred with a wooden spoon.

3. To that, add the minced garlic, dried basil and rice into the pan. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper (Image 3).

4. When the stock has absorbed, add another 2 ladles and repeat this step whilst stirring frequently. During this stage, blend the cavolo nero with a ladle or two of the stock (Image 4).

2 step by step photos, the first with the chopped onions and rice with ladles of stock added and the second with stock added to a blender cup with cvolo nero over the same pan.

5. After cooking the rice for around 5 minutes, add the blended cavolo nero. This will need some time to cook in the pan or it’ll be very bitter, so don’t add at the end! Continue to add a few ladles of stock at a time while cooking (Image 5).

6. Once the rice has fully cooked, add the creme fraiche, juice of a lemon and half of the parmesan (Image 6).

2 step by step photos, the first with green sauce added to rice risotto and the second with grated cheese added and lemon being squizzed over the same pan with the now green risotto.

7. Mix together the creme fraiche, juice of a lemon and half of the parmesan. If it starts to feel dry as the parmesan absorbs the moisture, add another ladle of water (Image 7).

8. Top/serve with the crispy pancetta, mushrooms and a sprinkle of additional parmesan (Image 8).

2 step by step photos, the first with green rice risotto mixed with a wooden spoon and the second with roasted mushrooms and bacon added to the same pan.

Try some other comforting dishes after this one; Chicken and Mushroom Pasta, Easy Tomato Tuna Pasta Bake and 10 minute Crab Pasta.

Green rice risotto topped with bacon and mushrooms and parmesan cheese in a large pan mixed with a wooden spoon.

Need inspiration? Here are some other rice dishes for you to try; Mince Curry, Italian Sausage Stuffed Peppers and Easy Vegetable Rice Pilaf Recipe

Tips for the best result

  • Use fresh mushrooms, good-quality bacon, and vibrant greens.
  • Choose Arborio rice for its creamy texture and make sure you rinse it before cooking to remove excess starch.
  • I chose cavolo nero for the vibrant green, but you can use a mix of green vegetables like spinach, peas, or asparagus to add colour and nutritional value.
  • Add the stock gradually, allowing the rice to absorb the liquid slowly. This helps achieve that creamy texture.

For bacon lovers, try these tasty recipes: Brussel Sprouts with Bacon, Slow Cooker White Bean Stew with Crispy Bacon and Creamy Bacon Pasta

FAQs

Can I use any type of rice for this risotto?

Absolutely! Arborio rice is traditional for this recipe, but you can use short-grain rice or brown rice for a nuttier flavour

Can I make this dish vegetarian?

Definitely! Just leave out the bacon and use vegetable stock instead of chicken stock and hard cheese instead of parmesan. You can also add extra mushrooms and veggies. 

How do I achieve the perfect creamy texture?

Add the stock gradually, stirring frequently. The constant stirring helps release the rice’s starch, giving the risotto its creamy consistency.

Can you meal prep this recipe?

While risotto is best enjoyed when just cooked, you can meal prep this recipe by storing a few portions in airtight containers. When you are ready to eat, add a few tbsp of water to loosen the risotto and microwave for a few minutes until heated throughout.

If you tried this Green Risotto with Crispy Bacon and Mushrooms recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Creamy Green Risotto with Crispy Bacon and Mushrooms

Print
5 from 12 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
£2.10
mains
Italian
Freezable
Servings: 4
Rich, comforting and creamy, who wouldn't love this green risotto with the roasted crispy mushrooms & bacon.

Ingredients

  • 155 g bacon lardons (£2.25)
  • 250 g chestnut mushrooms (£1.00)
  • 1 large onion, finely chopped (£0.15)
  • 3 cloves of garlic, minced (£0.39)
  • 250 g arborio rice (£2.40/2)=(£1.20)
  • 75 g cavolo nero (£1.00)
  • 2 - 3 tbsp creme fraiche (£1.20)
  • 50 g parmesan (£1.85/2)=(£0.93)
  • ½ lemon, juice (£0.30)

Cupboard Essentials

  • 1 tbsp dried basil
  • 1.5 litres chicken stock (2 stock cubes used)
  • Salt & Pepper
  • 100 ml water

Method

Preheat oven to 180°C/350°F

  • Start by adding the pancetta and chopped mushrooms onto a baking tray lined with foil. Drizzle ½ tbsp of olive oil onto the tray and with your spatula evenly distribute to oil. Pop in the oven, timer set to 20 minutes.
  • Add the diced onion and a pinch of salt to a large non-stick frying pan with a tbsp of olive oil. Gently fry for around 6 minutes, until translucent.
  • To that, add the minced garlic, dried basil and rice into the pan. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper.
  • When the stock has absorbed, add another 2 ladles and repeat this step whilst stirring frequently. During this stage, blend the cavolo nero with a ladle or two of the stock.
  • After cooking the rice for around 5 minutes, add the blended cavolo nero. This will need some time to cook in the pan or it’ll be very bitter, so don’t add at the end! Continue to add a few ladles of stock at a time while cooking.
  • Once the rice has fully cooked, add the creme fraiche, juice of a lemon and half of the parmesan. If it starts to feel dry as the parmesan absorbs the moisture, add another ladle of water. Top/serve with the crispy pancetta, mushrooms and a sprinkle of additional parmesan.

Notes

Use arborio rice for its creamy texture and make sure you rinse it before cooking to remove excess starch.
To add the vibrant green, I chose cavolo nero, but you can use a mix of green vegetables like spinach, peas, or asparagus to add both colour and nutritional value.
Add the stock gradually, allowing the rice to absorb the liquid slowly. This helps achieve that creamy texture.

Nutrition

Servings: 4 servings
Fat: 22g
Calories: 510kcal
Carbohydrates: 58g
Protein: 20g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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