Oven-Baked Mushroom and Bacon Risotto

Article by Which Car

No-fuss risotto can be whipped up in minutes

A GOOD risotto takes patience, concentration and time for the end result to be smooth, creamy and delicious.

This was first published in 4×4 Australia’s July 2013 issue.

Here is a great way to make a risotto without standing over the stove top for 25 minutes or more, constantly stirring and ladling in hot stock: bake it in the camp oven (or oven at home). It works really well, is easy, and the end texture is still quite creamy.


1 tblspn olive oil

1 onion – finely chopped

1 clove garlic – crushed (or use one tspn minced garlic)

3 or 4 rashers of thin bacon – chopped

(or you could use pancetta or similar)

2½ cups sliced mixed mushrooms (i.e. Swiss brown, button mushrooms, rehydrated Porcini mushrooms)

2 cups Arborio rice

5 tblspn white wine

1.2 litres (just under five cups) chicken stock – boiling hot

½ cup grated Parmesan cheese

2 tblspn butter – optional

Salt, pepper


  • Preheat oven or camp oven to 170°C.
  • Heat oil in a flameproof/ovenproof casserole dish that can be used on the stovetop, and one that will fit inside your camp oven (on a trivet).
  • Add the onion and garlic and sauté over a medium heat for a few minutes  until softened.
  • Add the bacon and mushrooms and cook for a few minutes until the mushrooms have softened.
  • Stir through rice until well coated with any oil left in the pan; stir for about three minutes so the rice grains are translucent around the edges.
  • Add the white wine, stir and boil for about three minutes until it has been absorbed into the rice.
  • Pour in the stock and stir.
  • Cover with the lid and place into the oven for approximately 25 to 30 minutes, or until all liquid has been absorbed.
  • Alternatively, place the dish on a trivet inside your preheated camp oven. Put on camp oven lid and bake as per your oven’s instructions.
  • To serve, stir in the Parmesan, followed by the butter, and mix through. Season to taste and serve immediately.


Use dried mushrooms, reconstituted as per packet directions, and liquid from the mushroom-soaking. They are easy to carry and have a great flavour.

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