Tomato, Bacon, Sausage and Mushroom Risotto

  • 10MINS
  • 30MINS
  • 489KCAL
Easy Peasy Tomato, Bacon, Sausage and Mushroom Risotto pinchofnom.com

NutritionPer Serving

  • Calories489
  • Carbs90g
  • Protein18g
  • Fat4g
  • Saturates1g
  • Sugars8g

Some people think that risotto is really hard to make, but really, most of the effort that goes into it is just stirring! In fact, this Tomato, Bacon, Sausage and Mushroom Risotto is tasty, filling and very easy to make. It’s perhaps not the quickest recipe in the world, but it’s perfect to make when you’re due a food shop and have next to nothing in the cupboard!

You can throw almost anything into a risotto – vegetables, cheeses and meats all work great – as long as you have just stock, a lemon, parmesan and risotto rice, it’ll turn out pretty well.

What diets is this Tomato, Bacon, Sausage and Mushroom Risotto suitable for?

This Tomato, Bacon, Sausage and Mushroom Risotto can be made vegetarian or vegan as long as you swap out the following ingredients for vegetarian or vegan alternatives;

  • Bacon
  • Chipolata sausages
  • Chicken stock
  • Parmesan cheese

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Tomato, Bacon, Sausage and Mushroom Risotto recipe?

  • You need to count 10 Points per portion of this Tomato, Bacon, Sausage and Mushroom Risotto recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Tomato, Bacon, Sausage and Mushroom Risotto recipe if you’re on WW Blue.
  • You need to count 10 Points per portion of this Tomato, Bacon, Sausage and Mushroom Risotto recipe if you’re on WW Purple.

You need to count 10 Points per portion of this Tomato, Bacon, Sausage and Mushroom Risotto recipe.

It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!

Do you need any special ingredients to make Tomato, Bacon, Sausage and Mushroom Risotto?

This is one of the first tomato based risottos we’ve made where the tomato flavour comes through without the use of paste or puree. We recommend you use Italian chopped tomatoes, we’ve experimented with many, and they always seem to have the right balance in acidity and thicker sauces.

You can add any veggies that you like to this Tomato, Bacon, Sausage and Mushroom Risotto recipe – you don’t have to use broccoli. It would work well with asparagus, aubergines, courgettes, baby corn – anything you like! You can also control the heat – just add more or less chilli.

How many calories are in this Tomato, Bacon, Sausage and Mushroom Risotto?

There are 489 calories per portion in this Tomato, Bacon, Sausage and Mushroom Risotto, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Tomato, Bacon, Sausage and Mushroom Risotto is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Finely chop the onion and garlic, then add to a hot pan along with the bacon and sausages. Spray with low calorie cooking spray, cook gently until the onions are soft, but not coloured.

Step 2

Turn the heat up and add the rice and stir well. After 2 minutes add add the mushrooms, broccoli stalks, 100ml of the chicken stock, tin of tomatoes, oregano, chilli flakes and white wine vinegar.

Step 3

Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next.

Step 4

Carry on adding stock until the rice is soft but with a slight bite. This will probably take about 20-30 minutes. Add the broccoli heads and baby corn just before the rice is cooked.

Step 5

Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in.

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How do you know when this Tomato, Bacon, Sausage and Mushroom Risotto is cooked?

When frying the onions, cook them until they are soft, but not coloured.

Keep on adding stock to the rice until it can absorb no more, and then leave it on the heat until the rice is soft but with a slight bite. This will probably take about 20-30 minutes.

How long can you keep this Tomato, Bacon, Sausage and Mushroom Risotto in the fridge?

Once you’ve put it out, you should eat this meal immediately.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process.
If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze this Tomato, Bacon, Sausage and Mushroom Risotto?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

How do I reheat this Tomato, Bacon, Sausage and Mushroom Risotto?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. Stir half way through.

From frozen: Heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

For more information about reheating rice please take a look at the NHS website.

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Tomato, Bacon, Sausage and Mushroom Risotto

This Tomato, Bacon, Sausage & Mushroom Risotto is the perfect low Point and calorie risotto and it’s tasty, quick, and easy!
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 489
  • Carbs 90G
WW Points
  • 10 Green
  • 10 Blue
  • 10 Purple

Ingredients

  • 3 cloves Garlic minced
  • 1/2 large Onion chopped
  • 4 Bacon Medallions cut into slices
  • 4 Low Fat Chipolatas chop each sausage into 4 pieces
  • 180 g Mushrooms sliced
  • 350 g Risotto Rice We recommend Gallo 3 grain risotto rice - low GI!
  • 400 g Italian Chopped Tomatoes
  • 700 ml Chicken stock use 2 chicken stock cubes in 800ml/3 cups of water
  • 50 ml White Wine Vinegar
  • 1 whole Lemon juiced
  • 8 g Parmesan cheese use as little or as much as you like, but do not forget to add the calories
  • a few sprays Low Calorie Cooking Spray
  • 8 stems Tenderstem Broccoli Chop stalks into fine pieces - we're going to cook these first. The heads we'll add towards the end
  • 4 pieces Baby Corn chopped into 1cm pieces
  • 1 pinch Chilli Flakes
  • 1 tbsp Dried Oregano

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Finely chop the onion and garlic, then add to a hot pan along with the bacon and sausages. Spray with low calorie cooking spray, cook gently until the onions are soft, but not coloured
  2. Turn the heat up and add the rice and stir well. After 2 minutes add add the mushrooms, broccoli stalks, 100ml of the chicken stock, tin of tomatoes, Oregano, Chilli Flakes and white wine vinegar
  3. Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next
  4. Carry on adding stock until the rice is soft but with a slight bite. This will probably take about 20-30 minutes. Add the Broccoli heads & Baby Corn just before the rice is cooked
  5. Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in

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1 comments

See what others have to say

NinaWednesday 12th April 2017

I made this for the family tonight, and we enjoyed it. However, is 50g white wine vinegar correct? I followed the recipe as written because I was in a mad brainless rush, but I’m sure it should be 50ml? It was quite a strong vinegar taste. I’d add a lot less in future, but I think 50ml would be considerably less than 50g.

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