5 from 10 votes

Creamy Green Risotto with Crispy Bacon and Mushrooms

Jump to Recipe
This vibrant green risotto is creamy, rich & delicious. It's packed full of nutrients from the cavolo nero, creaminess from the creme fraiche and touch of salty umami flavours from the roasted cripsy mushrooms & bacon.
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.65
Makes: 4
mains
Italian
Freezable

Table of Contents

  1. Ingredients
5 from 10 votes

Creamy Green Risotto with Crispy Bacon and Mushrooms

Jump to Recipe
This vibrant green risotto is creamy, rich & delicious. It's packed full of nutrients from the cavolo nero, creaminess from the creme fraiche and touch of salty umami flavours from the roasted cripsy mushrooms & bacon.
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.65
Makes: 4
mains
Italian
Freezable

Ingredients

Overhead shot of ingredients for Creamy Green Risotto with Crispy Bacon and Mushrooms

Creamy Green Risotto with Crispy Bacon and Mushrooms

Print Pin It
5 from 10 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.65
mains
Italian
Freezable
Servings: 4
This vibrant green risotto is creamy, rich & delicious. It's packed full of nutrients from the cavolo nero, creaminess from the creme fraiche and touch of salty umami flavours from the roasted cripsy mushrooms & bacon.

Ingredients

  • 155 g bacon lardons (£2.69/2)=(£1.35)
  • 250 g chestnut mushrooms (£0.80)
  • 1 large onion, finely chopped (£0.16)
  • 3 cloves of garlic, minced (£0.39)
  • 250 g arborio rice (£1.40)
  • 75 g cavolo nero (£0.80)
  • 2 - 3 tbsp creme fraiche (£1.00)
  • 50 g parmesan (£1.75/3)=(£0.58)
  • ½ lemon, juice (£0.49/4)=£0.12)

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

  • 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.

Nutrition

Servings: 4 servings
Fat: 22g
Calories: 510kcal
Carbohydrates: 58g
Protein: 20g
Tried this Recipe? Tag me Today!Mention @BeatTheBudget or tag #beatthebudget!

Leave a comment and a rating!

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!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim