BACON & MUSHROOM RISOTTO
A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
- Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.
Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium
ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY
Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese
Provided by Tasty
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 5-quart Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook 3-4 minutes until soft and slightly transparent.
- Add the bacon and stir constantly until it starts to crisp.
- Add the mushrooms and cook for an additional 2 minutes.
- Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
- Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
- Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
- Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
- NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
- Stir in the Parmesan cheese and remove from the heat.
- Serve and garnish with extra Parmesan cheese.
- Enjoy!
BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
CORN-MUSHROOM RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
- Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
- Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.
Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams
OVEN-BAKED MUSHROOM & BACON RISOTTO
Fat-free reduced-sodium chicken broth helps make this glorious mushroom and bacon risotto bake a Healthy Living recipe.
Provided by My Food and Family
Categories Rice
Time 1h
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 8
Steps:
- Heat oven to 300ºF.
- Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
- Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
LEMON RISOTTO WITH BACON & MUSHROOM
I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.
Provided by Catherine Robson
Categories Short Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot combine lemon juice and stock and bring to a simmer.
- Keep covered with a lid so it does not evaporate all away.
- Lightly spray olive oil in another large heavy based pot.
- Add the onion and bacon and cook over a medium heat until onion is softened.
- Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
- Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
- Once the stock has absorbed, add the mushrooms and another cup of hot stock.
- Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
- Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
- Remove from heat and stir in parmesan cheese.
- Cover with lid and let stand for 5 minutes before serving.
BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH
This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work.
Provided by larchie
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
- Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
- Stir in mushrooms, cook 8 minutes, stirring occasionally.
- Add rice, cook 1 minute, stirring constantly.
- Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
- Stir in spinach, cook 1 minute.
- Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.
BACON AND ONION RISOTTO
Provided by Food Network
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.
More about "bacon mushroom risotto food"
MUSHROOM, PEA AND BACON RISOTTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Estimated Reading Time 2 minsCategory Main DishTotal Time 50 mins
- Add the mushrooms to the pan and cook for 4-5min until softened, then remove with a slotted spoon.
CREAMY BACON AND MUSHROOM RISOTTO (RECIPE VIDEO ...
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MUSHROOM RISOTTO WITH BACON RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Servings 2Cuisine Italian RecipesEstimated Reading Time 1 min
- Heat 1 tbsp olive oil in a frying pan over a low heat and cook the shallots and garlic for 5 minutes until soft. Remove from the pan and set aside.
- Add the remaining oil to the pan, add the mushrooms and bacon, then fry over a high heat for 5 minutes, stirring occasionally, until golden. Add the three-grain rice to the pan with the cooked shallot and garlic mixture. Stir well.
- Add the stock a ladleful at a time, and cook the risotto over a medium heat for about 20 minutes, stirring continuously and allowing each ladleful to be absorbed before adding the next.
BACON & MUSHROOM RISOTTO RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (3)Category DinnerCuisine ItalianCalories 571 per serving
- In a large pot over medium heat, cook bacon slices in olive oil until crispy. Drain bacon onto paper towels.
- Melt butter into hot pot and saute onions, mushrooms and garlic until onions start to soften, 5 minutes. Stir in rice and cook another 2 minutes.
- Pour in 1 cup of chicken stock, salt, pepper, bay leaf, thyme and stir. Continue stirring until rice has absorbed most of the liquid. Continue adding in stock 1 cup at a time until all 3 cups of stock have been cooked into the rice.
- Stir in cream, cheese and peas. Cook another 2 minutes. Taste, adjust seasonings, stir in bacon pieces and serve.
BAKED BACON & MUSHROOM RISOTTO - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (20)Total Time 50 minsServings 4Calories 551 per serving
CREAMY BACON AND MUSHROOM RISOTTO | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
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BACON & MUSHROOM RISOTTO | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
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BACON AND MUSHROOM RISOTTO - FOOD A FACT OF LIFE
From foodafactoflife.org.uk
MUSHROOM RISOTTO - JO COOKS
From jocooks.com
4.3/5 (13)Total Time 50 minsCategory Side DishCalories 421 per serving
- Prep the broth: Add the chicken broth and thyme sprigs to a pot over medium heat. Once the broth comes to a bubble reduce the heat to low just to keep it hot, but barely simmering.
- Cook the bacon: Add the bacon to a large dutch oven over medium-high heat. Cook until crisp, 5-7 minutes, then remove the bacon from the pot with a slotted spoon. Leave the bacon fat in the pot.
- Cook the onion and mushrooms: Add the olive oil if needed, I had enough fat rendered from the bacon so I didn't add it, to the pot along with the onion, mushrooms, salt, and pepper. Cook, stirring often, until the onions are translucent and the mushrooms are browned. Stir in the garlic and cook for 30 seconds.
- Cook the rice: Add the rice, stir, then pour in the wine. Reduce the heat to medium-low and let the rice cook for 2 minutes, or until it has absorbed the wine. Add 1 cup of the hot broth (avoiding the thyme sprigs) to the dutch oven, stir, and let the rice cook, stirring occasionally, for 4-5 minutes or until the liquid has been mostly absorbed. Repeat this step until the rice is cooked through and tender, and you have used all the broth, should take 20-25 minutes.
EASY MUSHROOM & BACON RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
Ratings 11Calories 534 per servingCategory Main
- Soak the mushrooms in 2-3 cups of hot water for 20 minutes, then remove the mushrooms from the liquid with a slotted spoon, measure out a ½ cup and reserving the rest (in case you need it later).
- Add the onion. Fry over a gentle heat for 2-3 minutes, until softened. Add the garlic and cook another minute. Add the mushrooms and fry for another 2-3 minutes, until browned.
CHICKEN, BACON AND MUSHROOM RISOTTO (1) | FOOD TO LOVE
From foodtolove.co.nz
Cuisine ItalianCategory Midweek DinnerServings 4Total Time 27 mins
- In a large saucepan, heat the oil and saute the mushrooms and spring onion for 1 minute, remove from pan and set aside.
- Add the chicken, bacon and garlic, then cook for 3-4 minutes until just coloured. Remove from pan and set aside.
- Add the rice to the pan with the butter and toss to coat the grains. Toast for 1-2 minutes. Add the chicken mixture, along with a cup of stock.
- When the stock has absorbed, add another cup and continue to simmer and gently stir in the remaining stock. It will take about 15-20 minutes for the rice to become tender.
WILD MUSHROOM FARRO RISOTTO | RISOTTO ... - SPOON FORK BACON
From spoonforkbacon.com
Ratings 2Estimated Reading Time 2 minsServings 5Calories 455 per serving
- Bring medium saucepan to a boil, add dried mushrooms, cover, and remove from heat. (allow mushrooms to rehydrate for about 30 minutes)
- Pour 2 tablespoons oil into a large sauce pan, over medium-high and saute onions and garlic for 2 to 3 minutes. Reduce the heat to medium, add farro and toast for 4 to 5 minutes until fragrant, frequently stirring. Lightly season with salt and pepper.
MUSHROOM BACON RISOTTO RECIPE: A WARMING WINTER DINNER ...
From soapdelinews.com
5/5 (1)Total Time 25 minsCategory Food RecipesCalories 650 per serving
- Heat one Tablespoon of either avocado or olive oil over medium heat in a medium-large pot. Sauté the chopped onions in the oil until fragrant, then continue to cook until the onions have browned.
BACON & WILD MUSHROOM RISOTTO WITH BABY SPINACH RECIPE ...
From myrecipes.com
5/5 (36)Calories 405 per servingServings 5
- Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.
- Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape's aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. —Jeffery Lindenmuth
BACON AND PARMESAN RISOTTO - TIGER CORPORATION U.S.A ...
From tiger-corporation-us.com
Category Rice Cooker RecipeEstimated Reading Time 2 mins
- Wash the rice in the inner pot and add white wine, salt and pepper, bouillon powder and garlic. Add the water up to level 1 of the [Risotto] scale and mix well.
- When cooking is completed, add the grated Parmesan cheese and mix lightly. Place the dish on the serving plate and sprinkle it with black pepper.
ONE POT EASY BACON MUSHROOM RISOTTO - CRAVING SOME CREATIVITY
From cravingsomecreativity.com
Ratings 7Category Main DishCuisine ItalianTotal Time 1 hr 10 mins
- In a large dutch oven over medium heat, add bacon. Cook until crisp and stir occasionally, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
- Add onions, oil, thyme, and garlic to drippings. Cook for 1 minute until garlic is fragrant. Sir in mushrooms. Cook until onion is translucent and mushrooms darken, about 8 minutes.
- Stir in rice and cook 1 minute, stirring constantly. Stir in Sherry and cook 1 minute or until nearly absorbed, stirring constantly.
ASPARAGUS, BACON AND MUSHROOM RISOTTO - EAT THE LOVE
From eatthelove.com
5/5 (4)Total Time 1 hrCategory Main CourseCalories 550 per serving
- Place 2 tablespoons of the olive oil in a large saute pan. Turn the stove to high and heat until the oil starts to shimmer, then reduce the heat to medium. Add the onions, leek and garlic, cooking until the onions start to turn translucent. Do not let the garlic brown.
- Add the dry white wine and cook, stirring occasionally to make sure the vegetables don’t brown, until the rice absorbs the liquid, about 2 to 3 minutes (it will absorb the liquid pretty fast). Add 4 cups of chicken stock and bring the liquid to a boil, then reduce heat to low so the liquid barely simmering. Cover and let sit for 15 minutes.
- While the rice is cooking, place the bacon in another saute pan, and cook over medium heat until crispy, about 7 minutes. Scoop the bacon out of the pan to a bowl lined with a paper towel, then pour the bacon grease out of the pan into a heatproof cup or bowl. Don’t bother wiping out the pan, leaving a little residual bacon grease, and add the mushrooms. Cook until mushrooms are soft, about 5 to 7 minutes. Remove from heat.
BACON MUSHROOM RISOTTO - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (1)Total Time 1 hr 10 minsCategory 160+ Side DishesCalories 314 per serving
- In a large skillet, cook the bacon pieces until crisp. Remove to plate lined with paper towels. Keep bacon grease in pan.
- Add the mushrooms to pan and cook until softened and lightly browned. Remove to plate with the bacon. Wipe the pan clean of bacon grease.
- In the same pan, heat 3 tablespoons of the olive oil. Add the onions and cook over medium high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Add white wine and cook until all liquid evaporates. Transfer the onions to the plate with the bacon and mushrooms.
- Heat the chicken broth in a saucepan. After it comes to a boil, reduce the heat to low so just to keep warm.
BACON, LEEK AND MUSHROOM RISOTTO - IOWA GIRL EATS
From iowagirleats.com
Servings 3-4Category EntreeUser Interaction Count 56Estimated Reading Time 7 mins
- Meanwhile heat a large skillet over medium heat then add bacon and saute until crisp. Remove to a paper towel lined plate to drain then set aside.
- Remove all but 2 Tablespoons bacon grease from skillet (add extra virgin olive oil if necessary to equal 2 Tablespoons fat,) then add leeks, mushrooms, and shallot. Turn heat up to medium-high then season with salt and pepper, and then saute until vegetables are tender and starting to turn golden brown, 7-8 minutes. Add garlic then saute for 1 minute. Add rice then stir to coat and cook for 1 more minute.
- Turn heat back down to medium then add wine and stir until absorbed by rice. Add hot chicken broth then stir near constantly until rice is tender and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat then stir in thyme, parmesan cheese, and cooked bacon, and then serve.
BACON AND MUSHROOM RISOTTO - FLAVOR BIBLE
From flavorbible.com
Cuisine ItalianTotal Time 45 minsCategory Side DishCalories 429 per serving
- Heat the oil on medium heat in a dutch oven (preferred) or large sauce pan. Add the onion and cook until it starts to become translucent, 2 -3 minutes. Add the garlic and cook for another 1 - 2 minutes, stirring occasionally.
- Stir in the rice, mixing thoroughly with the contents of the pan. Add the wine, stirring to mix once again. Simmer for 2 - 3 minutes, stirring occasionally.
BACON & MUSHROOM RISOTTO | ASDA GOOD LIVING
From asda.com
3/5 (16)Total Time 45 minsCategory DinnerCalories 541 per serving
- Next, heat the olive oil in another, large pan. Put in the onion and bacon and cook for 8-10 minutes, stirring occasionally. Add the butter and mushrooms and cook on a medium heat for 5-8 minutes, stirring occasionally, until softened.
- Add the rice and stir over a low heat for 1 minute. Add a ladleful or cup of hot stock and the herbs, then stir. Simmer gently until almost all of the stock has been absorbed, then add another ladleful. Repeat the process for 15 minutes.
- Stir in the peas and add one more ladleful. Cook for another 5 minutes, adding stock as needed, until the rice is tender.
BACON & MUSHROOM RISOTTO- BORD BIA
From bordbia.ie
- Heat the oil in a wide, shallow saucepan over a gentle heat. Add the bacon and onion and cook for about 5 minutes until the onion has softened. Then add the mushrooms, garlic and rice and stir well to combine.
- Add the tin of tomatoes, stir and bring to a simmer. Gradually add the stock, a ladleful at a time. As the stock is absorbed add more and stir regularly until all the stock is used and the rice is cooked. This will take about 15 minutes.
- Turn off the heat, stir through the cheese and sprinkle over the basil leaves. Serve straight away with a green salad.
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