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.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a medium saucepan, warm the chicken or vegetable broth over low heat and keep it warm throughout the cooking process.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

If using wine, pour it into the skillet and stir until it is mostly absorbed by the rice.

Step 7

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.

Step 8

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.

Step 9

Season the risotto with salt and pepper to taste. Let it sit for 1-2 minutes to absorb the flavors.

Step 10

Serve the lemon risotto hot, garnished with chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2448.4g)

Amount per serving	% Daily Value*
Calories	1874.2

Total Fat 112.6g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 221mg	0%
Sodium 10118.2mg	0%
Total Carbohydrate 119.4g	0%
Dietary Fiber 7.5g	0%
Total Sugars 14.5g
Protein 82.9g	0%

Vitamin D 22.7IU	0%
Calcium 835.1mg	0%
Iron 4.0mg	0%
Potassium 1920.3mg	0%

*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.

Source of Calories

Fat: 55.6%

Protein: 18.2%

Carbs: 26.2%