Creamy Bacon Mushroom Risotto with Thyme and Parmesan

Think a rich, creamy risotto is only for fancy restaurants? Think again! This bacon and mushroom risotto is surprisingly simple to whip up in your own kitchen. Toasted Arborio rice is slowly simmered with stock until perfectly al dente, then stirred with thyme-roasted mushrooms, crispy bacon and a touch of Parmesan for an irresistibly savory dish.

The secret to this recipe is layering flavors: garlicky butter, sweet Vidalia onion paste and a final stir of cheese roux and sour cream create an ultra-creamy texture. Top with scallion greens and extra Parmesan for a dinner that feels special any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a medium pot, bring 5 cups water to a boil (use 8 cups for 4 servings), then reduce to a low simmer. Wash and dry produce. Trim and thinly slice mushrooms (skip if pre-sliced). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Place bacon on one side of a baking sheet; toss mushrooms on empty side with a drizzle of oil, half the thyme (all for 4 servings), salt and pepper. Roast on top rack until bacon is browned and crispy and mushrooms are tender, 15-20 minutes. Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
3. While bacon and mushrooms roast, heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites; cook, stirring, until fragrant, about 1 minute. Add garlic, rice, Vidalia onion paste and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent at the edges, 1-2 minutes. Season with salt and pepper.
4. Add ½ cup simmering water and stock concentrate to pan with rice mixture; stir until liquid is mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid is mostly absorbed-until rice is al dente and risotto is creamy, 25-30 minutes. (Depending on pan size, you may need a little more or less liquid. For a more al dente texture, cook less time.)
5. Once risotto is done, stir in cheese roux concentrate, sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until creamy and combined. Stir in mushrooms, half the chopped bacon and half the Parmesan. Taste and season with salt and pepper. (Risotto should be loose and saucy before serving; it will thicken as it cools. If too thick, add a splash of water.)
6. Divide risotto between bowls. Top with scallion greens, remaining chopped bacon and remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. You can substitute another short-grain rice like carnaroli or vialone nano, but avoid long-grain varieties.

How do I reheat leftover risotto?

Reheat risotto in a pan over medium-low heat with a splash of water or broth, stirring until warmed through. You can also microwave it in 30-second intervals, stirring in between.

Can I make this vegetarian?

Yes! Omit the bacon and use vegetable stock concentrate instead of chicken. You can also add roasted vegetables like zucchini or bell peppers for extra flavor.