Mushroom, Chicken and Bacon Risotto

Risotto is a traditional northern Italian dish made from arborio rice. The name comes from the cooking technique. You continuously stir the grains (rice, barley, farro). The process involves gradually adding warm stock or broth like vegetable, chicken, fish, or beef to the grains, and over time, the liquid absorbs. If you’re using chicken broth to make risotto, be sure it’s low-sodium. Bacon also adds salt. The broth reduces at the same time that it’s cooking into the rice, and DSC_0070regular  canned broth would become much too salty.


  • 2 tablespoons butter
  • 250 gr mushrooms, cut into thin slices
  • 500 gr boneless, skinless chicken breasts (about 4), cut into 2 cm pieces
  • 250 gr of bacon
  • 1/2 teaspoon salt and Rosemary
  • 1/4 teaspoon fresh-ground black pepper
  • 5 1/2 cups chicken broth or homemade stock, more if needed
  • Olive Oil as needed
  • 1 chopped red onion
  • 1 Yellow Pepper
  • 1 1/2 cups Risotto rice
  • 1/4 of a bottle Drostdyhof Adelpracht or Laborie / Glen Carlou Chardonnay white wine or to taste
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons course Mustard


In a large pot, heat the butter over moderate heat. Add the onion and Rosemary. Cook, stirring frequently, until the mushrooms and Onions are nearly browned, about 5 minutes. Add  Yellow pepper and mushrooms, stirring occasionally, until translucent. Remove the mixture from the pan when done, don’t overcook. 

In a medium saucepan, bring the broth to a simmer. (Wine and Chicken Broth)

Add Olive Oil, the chicken and bacon, 1/4 teaspoon of the salt, and the pepper as well as more Rosemary. Cook until the chicken is just done, 3 to 4 minutes. Add some of the rice and some broth from saucepan, stir until it begins to turn opaque, about 2 minutes.

Add the mustard and the remaining 1/4 teaspoon salt to the rice with a cup simmering broth. Cook, stirring frequently, until the liquid has been absorbed nicely. Add about 1/2 cup of the simmering broth and cook, add rice stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue adding and cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Make sure all the rice is in now.

Add the Onions, Mushroom and Yellow Pepper back into the pot.

Cook  until the rice is tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

Stir in the Parmesan and heat through. Serve the risotto with additional Parmesan if needed.

You can have veggies with it and Panini or Portuguese Bread with butter.


The sweetness here will be nicely mirrored by an aromatic white wine, such as Chardonnay. A nice Red always goes well!


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