Bacon, Shrimp & Mushroom Risotto
with Thyme, Parmesan & Scallions
- Milk
- Shellfish
If you think a rich, creamy risotto is something you can only enjoy at fancy restaurants, think again! This version couldn’t be easier to whip up in your own kitchen. Simply toast your rice in garlicky butter with vidalia onion paste, then simmer with stock until the rice is perfectly al dente and creamy. Stir in thyme-roasted mushrooms and crispy bacon, then garnish with scallion greens and Parmesan for a seriously impressive dinner idea.
Ingredients
4 ounce
Button Mushrooms
2 unit
Scallions
2 clove
Garlic
4 ounce
Bacon
1 teaspoon
Dried Thyme
¾ cup
Arborio Rice
½ ounce
Vidalia Onion Paste
1 unit
Chicken Stock Concentrate
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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.
• 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.
• 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.
• Add 1⁄2 cup simmering water and stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed. • Repeat with remaining simmering water—adding 1⁄2 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.
• 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.
• Divide risotto between bowls. Top with scallion greens, remaining chopped bacon, and remaining Parmesan. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many found it delicious and flavorful, with a great mix of tastes. Some felt it was too salty; consider reducing added salt.
- Ease of prep: Risotto requires patience and constant stirring, but many felt the effort was worthwhile for the delicious result.
- Suggestions: Consider sautéing shrimp separately and adding it at the end. Some preferred substituting shrimp for bacon or mushrooms.
- Portions: Adding shrimp made for a more filling meal. A few wanted a heartier protein option.
Reviews from our home cooks
This meal is excellent. But risotto definitely takes the time, patience, and simmering broth to get to that stage. Have patience! It's worth it. I also added shrimp that I sautéed after the mushrooms and bacon.
Delicious and very easy to make! I didn't see instructions on how to cook the shrimp but I googled it and it was very easy!
Excellent but a lot of work since you constantly need to stir the risotto
Substitute shrimp for bacon for a more filling meal and it was delicious
This was a different type of recipe I would have never come up with. Super delicious
Very good, next time I would leave out the salt. It was super salty.
I'm not a fan of mushrooms so I added shrimp to substitute with them, but I didn't care for the shrimp too much added in. This feedback might be specific to me though since I don't like mushrooms, and I wouldn't really change anything for the people who do like it with mushrooms and no shrimp.
It needs a heartier meat. Bacon has little protein. My husband did not think it was worth the extra effort to make risotto.
The stock concentrate...there was beef and chicken. I almost wonder if there should have been only the chicken flavor. Not my fav.
Too salty and I did not add any salt. Too many pans
