Asparagus, Bacon and Mushroom Risotto. Photo and recipe by Irvin Lin of Eat the Love.

Bacon, Asparagus and Mushroom Risotto

The classic method for making risotto is to stand over the pan and stir the rice as you slowly ladle in stock, making sure to wait until the rice absorbs the liquid before adding more. This method has you adding a lot of liquid in the beginning, simmering and letting the rice absorb the liquid, then stirring in the end with a little more liquid, to bring out the starch. It produces the same creaminess you get if you were to stir constantly throughout the cooking process. What’s great is you can prep and cook other ingredients to add to the risotto while the rice is cooking, and the final dish is just as creamy and delightful as risotto made the traditional method.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 550 kcal
Author Irvin


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium leek, cleaned and chopped
  • 6 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 4 1/2 cups chicken stock, divided plus 1/2 cup more if necessary
  • 1 pound sliced King Trumpet Mushrooms or brown cremini mushroom
  • 10 ounces chopped thick cut bacon 10 to 12 thick cut slices
  • 1 pound asparagus cut in half and sliced lengthwise if thick
  • 2 1/2 ounces baby spinach
  • 2 1/2 ounces arugula
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Salt and pepper to taste

To serve

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup grated Parmigiano-Reggiano cheese


  1. 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.
    Cook the aromatics until the onions start to turn translucent
  2. Add the Arborio rice and cook until the rice starts to turn translucent, about 1 to 2 minutes. 

    Cook the rice until it starts to turn translucent.
  3. 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.

    Add 1 cup of wine and cook until absorbed, stirring occasionally.
  4. 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.
    Cook the bacon, drain, then cook the mushrooms.
  5. Once the time is up, remove the lid from the rice and stir until all the liquid is absorbed. Increase the heat to medium, add the remaining 1/2 cup of stock, along with asparagus, the bacon, and cooked mushrooms. Stir until the liquid is absorbed. If the risotto looks to dry, add more stock, 1/4 cup at a time.
    Add the remaining stock, along with the asparagus, bacon and mushrooms.
  6. Remove from heat and finish the risotto by stirring in the spinach and arugula, letting the residual heat wilt the greens. Stir in the cheese and taste, adding salt and pepper to taste.
    Stir in the greens.
  7. Drizzle the top of risotto with the remaining 2 tablespoons of olive oil and serve with extra grated cheese for topping.