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    You are in: Home / Recipes / Lemon Risotto With Bacon & Mushroom Recipe
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    Lemon Risotto With Bacon & Mushroom

    Lemon Risotto With Bacon & Mushroom. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Catherine Robson's Note:

    I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.

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    Units: US | Metric


    1. 1
      In a small pot combine lemon juice and stock and bring to a simmer.
    2. 2
      Keep covered with a lid so it does not evaporate all away.
    3. 3
      Lightly spray olive oil in another large heavy based pot.
    4. 4
      Add the onion and bacon and cook over a medium heat until onion is softened.
    5. 5
      Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
    6. 6
      Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
    7. 7
      Once the stock has absorbed, add the mushrooms and another cup of hot stock.
    8. 8
      Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
    9. 9
      Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
    10. 10
      Remove from heat and stir in parmesan cheese.
    11. 11
      Cover with lid and let stand for 5 minutes before serving.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on April 06, 2009


      Delicious risotto! Very filling with great flavor and texture. I like the combination of mushrooms and bacon and they went well with this dish. Thanks for sharing this tasty recipe! Made for Spring PAC 2009

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    • on April 02, 2008


      I love risotto, I think its my favourite 'no stress' meal, so this was a real pleasure to make for PAC Spring 2008. I loved the lemony flavour, and found this a wonderful marriage of lemon, bacon and mushroom. I used vegetable stock, and added some garlic to the onion... force of habit, it doesn't need it. Thank you, Catherine, a lovely supper that I will make again.

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    • on September 28, 2007


      Very good. We used vegetable stock, and the juice of two lemons (slightly under the volume indicated), and a tsp of olive oil for frying, and double the quantity of mushrooms -- and it was lovely (although a little too lemony for some in the family; I suspect our lemons are a little on the sharp side at the moment). Next time, I think I would cut the lemon juice down to one lemon, but this recipe makes a delicious, refreshing, satisfying yet light risotto - very tasty, and definitely one we will make again. Reviewed for Pick A Chef, Fall 2007.

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    Read All Reviews (5)


    Nutritional Facts for Lemon Risotto With Bacon & Mushroom

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 558.8
    Calories from Fat 221
    Total Fat 24.6 g
    Saturated Fat 9.0 g
    Cholesterol 44.1 mg
    Sodium 769.1 mg
    Total Carbohydrate 64.0 g
    Dietary Fiber 2.3 g
    Sugars 4.3 g
    Protein 18.6 g

    The following items or measurements are not included:

    rindless bacon

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