Tomato, Bacon, Sausage and Mushroom Risotto
This Tomato, Bacon, Sausage and Mushroom Risotto is a hearty, comforting classic that’s easier to make than you think. Made with simple ingredients and full of rich, savoury flavour, it’s perfect for using up what you’ve got in the cupboard.
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NutritionPer Serving
- Calories491
- Carbs80g
- Protein24g
- Fat6.7g
- Saturates2g
- Sugars7.5g
Risotto has a bit of a reputation for being tricky, but honestly, it’s a lot simpler than you might think. Most of the time, all you really need to do is keep things gently bubbling away and give it a good stir now and then. That’s exactly what makes this Tomato, Bacon, Sausage and Mushroom Risotto such a winner. It’s hearty, full of flavour, and surprisingly easy to bring together.
When the fridge is looking a bit bare and the cupboards aren’t offering much inspiration, this recipe really comes into its own. With a few simple ingredients, you can create something satisfying without needing a big shop first.
One of the best things about risotto is just how flexible it is. You can mix and match with whatever you’ve got to hand, whether that’s veggies, bits of meat, or a handful of cheese. As long as you’ve got some stock, a squeeze of lemon, a sprinkle of parmesan and that all important risotto rice, you’re well on your way to something delicious.
What diets is this Tomato, Bacon, Sausage and Mushroom Risotto suitable for?
This Tomato, Bacon, Sausage and Mushroom Risotto can easily be made suitable for gluten or dairy-free diets. Just be sure to swap out the following ingredients for suitable versions:
- Stock cubes (gluten-free)
- Parmesan or hard cheese (dairy-free)
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Tomato, Bacon, Sausage and Mushroom Risotto?
This Tomato, Bacon, Sausage and Mushroom Risotto is dead easy to make, with no fancy kitchen gadgets or ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in this Tomato, Bacon, Sausage and Mushroom Risotto?
There are 491 calories in one serving of this Tomato, Bacon, Sausage and Mushroom Risotto, which means it falls into our Weekly Indulgence category. These are all versions of your favourite dish, with tweaks to make them 500 calories or less. If you’re calorie counting, they fit with diet plans like 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
Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic, and fry for 5 minutes — until softening.
Step 2
Add the bacon and sausages and fry for a further 5 minutes, until browned on all sides.
Step 3
Add the rice and stir. After 2 minutes add the mushrooms, 100ml of the chicken stock, chopped tomatoes, oregano, chilli flakes, and white wine vinegar.
Step 4
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 5
Carry on adding stock, until the rice is soft but with a slight bite (this will probably take about 20-30 minutes). Add the spinach and stir until wilted.
Step 6
Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow the juices to soak in.
If you enjoy the Italian flavours of this recipe, expand on them with these:
How do you know when this Tomato, Bacon, Sausage and Mushroom Risotto is cooked?
When you’re cooking the onions, keep them gently frying until they’ve softened and turned translucent, but don’t let them catch any colour as you want that lovely mellow base.
As for the rice, it’s all about patience. Keep adding your stock a little at a time, letting it soak in before adding more. Once the rice has absorbed as much as it can, let it continue to cook until it’s soft and creamy, but still has a slight bite in the middle (that perfect texture usually takes around 20-30 minutes).
How long can you keep this Tomato, Bacon, Sausage and Mushroom Risotto in the fridge?
Once you’ve put served up your Tomato, Bacon, Sausage and Mushroom Risotto, ideally you should eat it immediately.
If you do plan on hanging onto any leftovers, it’s worth knowing that rice needs a little extra care when it comes to storing and reheating. Here’s how to keep things safe and simple:
- Let the rice cool as quickly as possible, ideally within an hour, then pop it straight in the fridge.
- Split larger portions into smaller ones so they cool down faster.
- Use any leftover rice within one day.
- When reheating, make sure it’s piping hot all the way through.
- Only reheat rice 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’s cold enough.
- Use a container or bag that’s 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 on freezing it:
- When reheating, make sure it’s piping hot all the way through.
- Only reheat rice once.
How do I reheat this Tomato, Bacon, Sausage and Mushroom Risotto?
From chilled:
- Pop into a microwave-safe container with a loosely fitting lid.
- Heat for 4-7 minutes, until piping hot.
- Give it a stir halfway through.
From frozen:
- Heat covered in the microwave for 3-5 minutes.
- Stir, then 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 and Mushroom Risotto is a hearty, comforting classic that’s easier to make than you think. Made with simple ingredients and full of rich, savoury flavour, it’s perfect for using up what you’ve got in the cupboard.
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 491
- Carbs 80G
Instructions
- Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic, and fry for 5 minutes — until softening.
- Add the bacon and sausages and fry for a further 5 minutes, until browned on all sides.
- Add the rice and stir. After 2 minutes, add the mushrooms, 100ml of the chicken stock, chopped tomatoes, oregano, chilli flakes, and white wine vinegar.
- 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.
- Carry on adding stock until the rice is soft, but with a slight bite (this will probably take about 20-30 minutes). Add the spinach and stir until wilted.
- Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so — this will allow the juices to fully soak in. Then serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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7 comments
See what others have to say
Kerry FieldingWednesday 5th November 2025
Couple of questions. Is it possible to make in a pressure cooker? I’ve done plenty of risotto that way and it always turns out really nice. Second question, chipolata sausages are tiny. No bigger than my thumb and I’m supposed to cut them into four pieces. Have we got the Wright sausages? Thanks
HollyWednesday 10th December 2025
Hi Kerry, we haven’t tested this recipe in the pressure cooker so can’t guarantee results we have an Instant Pot conversion guide HERE which may be helpful. Chipolata sausages are the thin style sausage so same length just thinner, most supermarkets have their own versions or Heck or The Jolly Hog have versions too. Hope that helps!
SuzanneThursday 12th May 2022
What page number is this on please
HollyFriday 13th May 2022
Hey Suzanne, this recipe is exclusive to our website so doesn’t appear in any of our books. You can save a recipe to your account so you can find it easier next time we have a guide HERE. Hope that helps!
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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