FreshMeal Planner

Bacon & Scallop Mushroom Risotto

with Parsley & Lemon Wedges

Bacon & Scallop Mushroom Risotto

Creamy mushroom risotto gets a savory upgrade with crisp bacon and tender scallops, finished with fresh parsley and bright lemon wedges for a rich, elegant dinner.

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Ingredients

For 2 servings

  • ¾ cup Arborio Rice
  • 4 ounce Bacon
  • 4 ounce Button Mushrooms
  • 2 unit Chicken Stock Concentrate
  • 1 clove Garlic
  • 1 unit Lemon
  • 6 tablespoon Parmesan Cheese
  • ¼ ounce Parsley
  • 10 ounce Scallops
  • 1 unit Shallot

Additional Ingredients

  • 2 tablespoon Butter
  • 4 teaspoon Cooking Oil
  • Pepper
  • Salt
Bacon & Scallop Mushroom Risotto
Italian
PDF
DifficultyHard
Prep Time10m
Total Time45m
Calories1000
Protein40g
Carbs86g
Fat56g
Tags:
Protein SmartLow SugarMass Gain FriendlySeasonal
⚠️Allergens:
🥛Milk🦐Shellfish

Swaps and substitutions

For a pork-free version, swap the bacon for smoked turkey, or leave it out and add extra mushrooms for savoriness. To avoid shellfish, replace the scallops with seared chicken or extra vegetables; for dairy-free, use a plant-based hard cheese instead of Parmesan.

What to serve with it

Serve with a crisp green salad or lightly dressed bitter leaves to balance the rich, creamy risotto. Warm crusty bread also works well for mopping up the sauce and makes the plate feel more complete.

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