Lemon Risotto with Bacon Mushroom
Brighten up your dinner table with a comforting bowl of Lemon Risotto with Bacon Mushroom—a dish that perfectly balances creamy, zesty, and savory flavors. This indulgent recipe features tender Arborio rice cooked to velvety perfection with a splash of optional white wine, infused with aromatic garlic, onion, and a rich broth. The crispy, smoky bacon pairs beautifully with umami-packed mushrooms, while lemon zest and juice add a vibrant pop of freshness that elevates every bite. Finished with a generous sprinkle of grated Parmesan and a hint of parsley, this risotto is a true showstopper. Ideal for date nights or special occasions, it’s a restaurant-quality dish you can master at home in just under an hour.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 slices Bacon, chopped
- 8 ounces Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 medium Yellow onion, finely chopped
- 6 cups Chicken or vegetable broth
- 0.5 cup Dry white wine (optional)
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped (optional, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
In a medium saucepan, warm the chicken or vegetable broth over low heat and keep it warm throughout the cooking process.
Heat a large skillet or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pan.
Add the olive oil and 1 tablespoon of butter to the skillet with the bacon fat. Once melted, stir in the mushrooms and cook for 5-7 minutes until browned and softened. Remove the mushrooms and set them aside with the bacon.
In the same skillet, add the remaining tablespoon of butter. Stir in the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
Add the Arborio rice to the skillet, stirring well to coat the grains in the butter and aromatics. Toast the rice for 2-3 minutes, stirring constantly, until it becomes slightly translucent at the edges.
If using wine, pour it into the skillet and stir until it is mostly absorbed by the rice.
Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to be almost fully absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is tender and creamy. You may not need all the broth.
Once the risotto is creamy and cooked, stir in the cooked bacon, mushrooms, lemon zest, lemon juice, and grated Parmesan cheese. Mix well to combine.
Season the risotto with salt and pepper to taste. Let it sit for 1-2 minutes to absorb the flavors.
Serve the lemon risotto hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
