Bacon Mushroom Ragout with Carrot Risotto

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 610 Kcal, 20g Protein, 59g Carbohydrates, 30g Fat


  • Risotto
  • 1 onion, finely chopped
  • 1 tbsp. olive oil
  • 400 g carrots, coarsely grated
  • 6 dl vegetable bouillon hot
  • 1 dl white wine
  • 250 g risotto rice
  • 50 g Sbrinz cheese
  • Mushroom Stew
  • 12 slices frying bacon (ca. 150 g)
  • 1 dl white wine
  • 125 g cream cheese with herbs (z.B. Contadou)
  • 500 g mushrooms, cut into quarters
  • 0.5 tsp. salt
  • a little pepper
  • 1 bunch flat-leaf parsley, finely chopped

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  • Risotto

    Heat the oil in a pan. Sauté the onion and carrots. Add the rice, sauté while stirring until the rice is translucent. Add the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente, stir in the cheese.
  • Mushroom Stew

    Fry the bacon in a wide-bottomed frying pan, without adding any oil, for approx. 2 mins. until crispy. Remove from the pan, add the mushrooms to the same pan and fry for approx. 2 mins. Pour in the wine, add the cream cheese, simmer for approx. 4 mins. and season. Sprinkle with parsley.
  • Servieren:

    Risotto in Teller anrichten, Ragout und Speck darauf verteilen, Petersilie darüberstreuen.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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