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Small bowl of asparagus mushroom bacon risotto, with serving dish and cheese in the background.

Asparagus Mushroom Risotto with Bacon

Creamy risotto with sauteed mushrooms and asparagus and crisp bacon. Filling, flavorful, and very easy with these step-by-step instructions.
Prep Time 5 mins
Cook Time 30 mins
Course Dinner, Risotto
Cuisine American, Italian, Mediterranean
Servings 6 people
Calories 551 kcal

Ingredients
  

  • 8 oz bacon sliced into lardons
  • 1 lb asparagus thin, trimmed, cut into 1" spears
  • 8 oz fresh mushrooms chopped
  • 2 Tbsp extra virgin olive oil divided
  • 1 tsp thyme dried
  • 1 onion diced
  • 2 cups short-grained risotto rice arborio, carnaroli, or vialone nano
  • 1 Tbsp butter
  • 3 cloves garlic
  • 1 cup white wine dry
  • 1/2 cup parmesan freshly grated
  • salt and pepper to taste

Instructions
 

  • Heat a frying pan over medium heat. Immediately add bacon pieces to one, while still cold. Cook about 15 minutes, stirring frequently, or until it has reached your desired doneness. Remove bacon to a paper towel-lined plate, leaving rendered fat in the pan.
  • Heat a wide-bottomed pan over medium heat. Add 1 tbsp olive oil. Add diced onion to hot oil and cook about 2 min or until softened. Add risotto rice, miced garlic, butter, and a pinch of salt. Stir for 2 min or until edges of rice grains become translucent. Add wine to pan. Cook about 3 minutes, stirring frequently, until wine has been absorbed by the rice.
  • Once wine is absorbed, begin to add stock in 1/2 cup increments. Stir frequently. Add another 1/2 cup when the previous has been almost entirely absorbed, about every 2-3 minutes.
  • Once the bacon has finished, while cooking the rice, add mushrooms and thyme to the rendered bacon fat in the frying pan, Add salt and pepper to taste once mushrooms begin to brown. Cook about 5 minutes or until tender. Remove to a bowl.
  • Add the remaining tablespoon of oil to the frying pan. Add asparagus pieces. Salt and pepper to taste. Cook about 5 minutes, stirring occasionally, or until crisp but tender.
  • Stir bacon, mushrooms, and asparagus into risotto. Add cheese. Taste and adjust seasonings if needed. Enjoy!

Notes

**If you can't find risotto rice, you may substitute sushi rice or another short-grained variety. This recipe would also be good with Farro, but the texture and taste will be different. 
**I like to use a blend of mushrooms for this recipe - cremini or portobello plus shiitake and/or oyster. You may use any that you have on hand, but a blend will have more flavor and color 
**Many people heat the stock for risotto and add from a separate pan. This will make the risotto cook a little faster, but doesn't really affect the taste or texture. You may use hot stock, but it isn't necessary
**If you cannot use alcohol in your cooking, substitute another cup of chicken stock for the white wine
Keyword asparagus risotto, bacon recipe, Bacon risotto, easy risotto, mushroom risotto, Risotto recipe, weeknight dinner