Easy mushroom, asparagus and bacon risotto recipe

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This easy mushroom, asparagus and bacon risotto is minimal fuss and can be on the table in under 45 minutes. Making it one of those midweek meals you can go back to without too much fuss.

One thing that I love about this risotto recipe is the fact you don’t need to faff around adding stock at the time, you just throw it in and away you go. Now obviously you need to keep an eye on it and stir it regularly, but it allows you time to sort out things in between, which after a busy day is ideal.

You also do not need to use all the ingredients in the title, for example, if you don’t have bacon but have chicken you can switch it out or just leave it out. There is no right or wrong way to do this, use this recipe to create your own favourite and there will be no judgement here. After all, this recipe came from adapting multiple other recipes I have tried along the way.

Mushroom, asparagus and bacon risotto recipe

Ingredients

• 1 Tbs Butter
• 2 Tbs Olive oil
• 1 Tbs Lazy garlic (or 2 crushed garlic cloves)
• 1 Large onion finely chopped
• 200g Mushrooms – chopped roughly (Pick your favourite)
• 300g Bacon medallions – chopped into bite-size chunks
• 200g Asapargus – chopped into bite-size chunks
• 1 Litre Vegetable stock
• 300g Organic Arborio rice
• Salt and pepper
• Grated parmesan to serve

Instructions

• Place a large saucepan on high heat and warm up.
• Once heated, lower to medium heat and add the olive oil to the pan.
• Add in the onion and cook for 4-5 minutes until they have softened.
• Add in the butter and once melted, add in the bacon, mushrooms, asparagus and garlic. Cook for 2-4 minutes until they have started to cook through.
• Add the rice to the pan and give it a good mix, ensuring the rice is coated well in all the juice in the pan.
• Pour in the hot stock, season with salt and pepper and give a good stir.
• Give the mixture a good stir regularly and after about 30 minutes, this should be cooked perfectly. The rice still needs to be al dente when you are finished cooking, however, you want to make sure there is still a little stock as it can be a little sticky otherwise.
• Top with a little parmesan cheese and enjoy! If you want something with this, why not serve it with a side dish of salad?

If you would like this recipe as a printable version, you can do so from the card below.

This recipe is the lazy way to make risotto and do you know what, I am ok with that. Sometimes the best comfort food comes with a cheat approach to making it. There is no constant stirring or spoonful of stock adding!

Can this become just a mushroom risotto recipe?

Absolutely, this recipe to me is the perfect risotto base but you can adjust it to make it suitable to your taste.

If you want to make this a completely mushroom risotto, that would work absolutely fine. You may want to mix up the choice of mushrooms for example a mix of chesnut mushrooms, Shiitake Mushrooms and white mushrooms. As you are removing a few other ingredients, I would increase the mushrooms amount in your dish.

This risotto recipe is perfect to adapt to what you have in your house too, for example, if you have some creme fraiche, fresh parsley or a splash of white wine to use up, throw it in. It will all add to the taste and make a creamy mushroom asparagus risotto.

If this is your first time making risotto, it may feel a little overwhelming as lots of risotto recipes require a small amount of water to begin with and then you add the first ladle of stock, wait for this to be absorbed and keep going with the next ladleful. In a busy week, I don’t have time to be faffing around with that and this recipe is the perfect dish to get the comfort of one of those risotto recipes but with minimal effort.

More great midweek dishes

Viral Tiktok baked Boursin pasta recipe

Copycat chicken chipotle melt Taco Bell recipe

Comforting cottage pie for the whole family