Enjoy your winter greens with this tasty credit-crunch dish.
Ingredients
- Knob of butter
- 1 tbsp olive oil
- 2 large shallots, finely sliced
- 350g risotto rice
- 250ml white wine
- 750ml-1 litre hot chicken stock
- 1 tbsp olive oil
- 150g streaky bacon
- 200g winter greens
- 35g Parmesan or Grana Padano, grated
Method
- 1. Heat a knob of butter and 1 tbsp olive oil in a deep pan and gently fry 2 large shallots, finely sliced, for 5 minutes, until soft.
- 2. Add 350g risotto rice and cook for a few minutes. Add 250ml white wine and stir until absorbed. Gradually add 750ml-1 litre hot chicken stock, a ladleful at a time, stirring until absorbed, before adding another.
- 3. Meanwhile, heat 1 tbsp olive oil in a frying pan and fry 150g streaky bacon, sliced, until just crisp. Add 200g winter greens, shredded, and stir-fry for 5 minutes, until wilted.
- 4. When the risotto is al dente, stir in the bacon and greens, 35g Parmesan or Grana Padano, grated, and season.
Nutritional info
Per serving: 643kcals, 23.9g fat (8.1g saturated), 24.1g protein, 80.8g carbs, 3.9g sugar, 2.4g salt
Chef's tip
Winter greens is a generic term that covers green-leafed veg that are at their best at this time of year. Use any of the following: savoy cabbage, kale, cavolo nero and Swiss chard.