Chicken, bacon & mushroom risotto

Submitted by Melanie Miller

Chicken, bacon & mushroom risotto

3.84 from 6 votes
Serving: 6
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes


  • 2 cups arborio rice
  • 2 chicken fillets, cut into small pieces
  • 4 rashers of bacon, diced
  • 1/2 red capsicum, diced
  • 2 cups sliced mushrooms
  • 600ml thickened cream
  • 2 cups chicken stock
  • 8 shallots, sliced
  • 1 tsp Italian mixed herbs
  • 1 cup grated Parmesan
  • Salt & pepper to taste


  • Mix all ingredients together (except parmesan) and cook on low for 3-5 hours depending on your cooker.
  • Stir every hour or so and stop cooking when rice is done.
  • Add Parmesan within the last half an hour of finishing and some for serving.

37 thoughts on “Chicken, bacon & mushroom risotto”

  1. Looks delicious! Does it matter if you’re not home to stir it every hour? Sorry I’m still new to slow cooking… 🙂

  2. Belinda Campbell

    This was so easy, I cooked it for 3 hours the last hour was on high as it was doing nothing (ancient slow cooker)and stirred once. It cooked perfectly.
    I used low salt stock…. which may be the issue as I found it a little bland. Still would make again but would play with recipe a bit to suit my tastes. Definitely worked out better then my oven baked recipe.

  3. Jessica Camilleri

    Loved this dish. I added extra mushroom and bacon as we love that in our meals and forgot to add the parmesan cheese. But this tasted so delicious and will be cooking again.

  4. I used onion as I didn’t have any shallots and I added a bit of garlic. Cooked perfectly, loved it! Got six large portions out of it, so it’s a great budget-friendly easy-cook meal that seems a bit fancy 🙂

  5. I made this today followed recipe exactly
    Rice is still crunchy and all liquad absorbed. I think maybe the liquad should be more than 2 cups

  6. I made this last weekend and omg it is amazing, I did find that at the end of the suggested cooking time it needed some more cooking and a bit extra liquid but oh so yummy will definitely be making this again.

  7. Hi,
    Does this freeze well?
    I really want to cook this but my husband doesn’t like rice so I don’t want to have to eat it for an entire week ??

  8. Made this but added grated zucchini, spring onion instead of shallots, extra mushrooms, extra chicken and extra capsicum. Added 3 cups of chicken stock to balance this. Instead of Italian herbs added garlic granules, basil and parsley. Was yummy as. Will definitely make again!

  9. Lina Argentaro

    Made this last night. Just magnificent!!! Thank you for posting this.
    I added extra spring onion, extra mushrooms, extra chicken, and extra capsicum. Also added one more cup of chicken stock to balance this. Also added parsley (heaps) and 3 cloves of garlic.
    I love flavour!!!

  10. Omg this is amazing we doubled the recipe and we put spinach in it and added 1 extra cup of stock, .10 out of 10

  11. Wow, this was great. I did it exactly as the recipe said, and everyone and all their food likes/dislikes ate everything. Thanks for a tasty meal, and so easy to make and little effort required once cooking.

  12. Stacey Pollock

    Finished product ? was a hit!!
    Everyone needs to adjust for their own cooker I guess but I did add an extra 1/2 cup stock and closer to the end a bit of water to stop it from getting too think. I only put in 1/2 cup cheese but its up to individual taste.
    I cooked on low for first hour and felt the rice wasnt cooking quick enough so cooked on high for the next 2 hours then back to low for the last hour…so 4 hours total. Makes heaps & very filling so leftovers for lunch ?

  13. It really wasn’t for us. Thick and stodgy the taste was ok, but it wasn’t risotto as I know it. It was almost solid in consistency and had a gluey sort of texture. Hubby eats anything and even he binned it.

  14. I made this ages ago, and got a resounding thumbs up from the fam. It made so much, we froze half….which i defroted and heated up for a quick and easy dinner tonight, and it was DOUBLY delicious!! I often find chicken dishes quite bland, but this recipe is AWESOME! Thanks!! ???

  15. This came up a treat! I added extra stock in the last hour and asdded frozen peas in the last 15 minutes…makes heaps to freeze for later & tastes delicious!

  16. do you cook the chicken before putting it in the slow cooker, or is it ok just to throw everything in, raw chicken included? #Cooking rookie

  17. I cooked this last night, 3hrs on low in my slow cooker, I used mushroom stock instead of chicken, delicious. Has anyone tried freezing this? I’d like to do another batch to freeze.

  18. 5 stars
    Absolutely delicious! Even my fussy kids came back for more. Will be a regular dish at our house! Thanks for the recipe. 🙂

  19. 3 stars
    I cooked this today but it turned out gluggy. Followed the recipe but I don’t know what went wrong.
    I have made the bacon and mushroom risotto where you sear some ingredients and it turned out perfect.

  20. 5 stars
    I made this today to the recipe, took 5 hours to cook on low, stirred hourly.
    At the 4 hour point I added the Parmesan cheese and a table spoon of butter and stirred well.
    (Butter to give the risotto a shine).
    Rice was still a tad hard at the 4 hour point , so cooked for another hour.
    Yummy, will definitely make this again and also play with the recipe to make different flavours.
    Thanks for another awesome recipe.

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