5 from 9 votes

Creamy Green Risotto with Crispy Bacon and Mushrooms

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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
Bacon and Mushrooms, Creamy Green Risotto, green risotto, Risotto with Crispy Bacon
Freezable

Table of Contents

  1. Ingredients
  2. How to make this recipe

Ingredients

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

How to make this recipe

Preheat oven to 180°C

Start by adding the chopped mushrooms and pancetta onto a baking tray lined with foil. Drizzle ½ tbsp of olive oil and with your spatula evenly distribute the oil. Pop in the oven, timer set to 20 minutes.

Mushrooms and pancetta on foil lined baking tray

Using a large non-stick frying pan with a tbsp of olive oil, add the diced onion and a pinch of salt before gently frying for around 6 minutes, until the onions are transluscent.

Chopped onions frying in pan

Then add the minced garlic, dried basil and rice into the pan and gently fry everything for 2 minutes. Now add a few ladles of the stock into the pan. Season with salt and pepper. Add another 2 ladles, when the stock has absorbed and repeat this step whilst stirring frequently.

Stock being added to pan with fried onions and rice

Meanwhile, blend the cavolo nero with a ladle or two of the stock.

Stock being poured into blender with cavolo nero

After cooking the rice for around 5 minutes, add the blended cavolo nero.

Green sauce being poured into rice mix

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.

Green rice cooking in pan

Once the rice has fully cooked, remove from heat before adding the creme fraiche, juice of a lemon and half of the parmesan. If it starts to feel dry, as the parmesan/rice absorbs the moisture, add another ladle of water.

Parmesan sprinkled over the top of green rice and a lemon being squeezed over the top

Serve with the crispy pancetta, mushrooms and a sprinkle of additional parmesan.

Roasted bacon and mushroom added to the top of green rice in frying pan

 

Creamy Green Risotto with Crispy Bacon and Mushrooms

Print Pin It
5 from 9 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.65
mains
Italian
Bacon and Mushrooms, Creamy Green Risotto, green risotto, Risotto with Crispy Bacon
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

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