Creamy Bacon and Mushroom Risotto with Thyme and Parmesan

Think creamy risotto is only for fancy restaurants? Think again! This easy recipe brings restaurant-quality flavor right to your kitchen. With crispy bacon, thyme-roasted mushrooms and a luscious Parmesan finish, it’s a comforting dinner that’s surprisingly simple to make.

The secret is toasting Arborio rice in garlicky butter with onion paste, then slowly adding simmering stock until the rice is perfectly al dente and creamy. Stir in the roasted mushrooms and crispy bacon, then top with scallion greens and Parmesan for a dish that’s sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

teaspoon (tsp) SaltView 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

teaspoon (tsp) Black PepperView 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 a large pot and 8 cups water for 4 servings), then reduce to a low simmer. (You’ll use the water in Step 4.) Wash and dry produce. Trim and thinly slice mushrooms (skip if your mushrooms are 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, 1 minute. Add garlic, rice, Vidalia onion paste and 1 TBSP butter (2 TBSP 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 has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
5. Once risotto is done, stir in cheese roux concentrate, sour cream and 1 TBSP butter (2 TBSP 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. TIP: Risotto should be a little loose and saucy right 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 best for risotto because of its high starch content, which creates the creamy texture. Short-grain or carnaroli rice can also work.

Can I make this vegetarian?

Yes! Omit the bacon and use vegetable stock concentrate instead of chicken. Add extra mushrooms or roasted vegetables for flavor.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to restore creaminess.