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Mushroom and Red Wine Risotto

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“Yearning for a Mushroom Risotto but short of time? This is the perfect risotto to have after a long day at work, as it does away with all that continuous stirring after the stock is added, and it is easy and nourishing. The recipe calls for peas, which are lovely (I like the sweet baby peas which can be bought frozen) but, if feeling energetic, I sometimes peel cooked broadbeans, and toss them in instead. I've thought about replacing the red wine with white, but red has more flavour, and with white, it might just lack "something". It is not necessary to use arborio rice - I generally use 'Jasmati" which is a combination of Basmati and Jasmine rice. Recipe courtesy of my mother.”

Ingredients Nutrition

  • 14 lb lean rindless bacon, finely chopped
  • 2 tablespoons vegetable oil (or use equal amounts of oil and butter)
  • 5 medium tomatoes, skinned and sliced
  • salt and pepper
  • 1 large onion, finely chopped
  • 34 cup chicken stock or 34 cup vegetable stock
  • 34 cup white rice
  • 12 cup red wine
  • 12 lb mushroom, sliced
  • 12 cup peas or 12 cup peeled cooked broad bean
  • parmesan cheese, freshly grated,to serve (optional)


  1. Remove bacon rinds, and chop rashers finely.
  2. Heat half the oil in large frying pan, and lightly saute bacon.
  3. Remove from pan and set aside.
  4. Add remaining oil and saute onion 2 to 3 minutes.
  5. Add rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced mushrooms and saute until soft, stirring from time to time.
  6. Add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
  7. Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
  8. Sprinkle with parmesan cheese to serve, if desired.

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