Ingredients for Mushroom And Red Wine Risotto
- 4 slices rindless bacon
- 2 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes
- Generously season with salt and pepper
- 1 medium onion
- 2 cups hot chicken stock
- 1 ½ cups Arborio rice
- ½ cup dry red wine
- 8 oz cremini mushrooms
- ½ cup frozen peas
- ½ cup grated Parmesan cheese
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How to Make Mushroom And Red Wine Risotto
- Remove rind from 4 slices bacon and finely chop.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add bacon and cook until lightly browned, about 3-5 minutes. Remove bacon and set aside.
- Add remaining 1 tablespoon olive oil to the pan. Add 1 medium onion, chopped, and sauté for 2-3 minutes until softened.
- Add 1 ½ cups Arborio rice and cook, stirring constantly, for 5 minutes until translucent.
- Add 8 oz cremini mushrooms, sliced, and sauté for 5-7 minutes until softened, stirring occasionally.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained, ½ cup frozen peas (or ½ cup shelled fresh broad beans), 2 cups hot vegetable or chicken stock, ½ cup dry red wine, and the cooked bacon. Season generously with salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the rice is tender and creamy, stirring occasionally.
- Remove from heat and stir in ½ cup grated Parmesan cheese (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
69g
Fat
54g
Carbs
30g