Winter green risotto with crunchy bacon

  • Portion size: Serves 4
  • Takes 5 minutes to make and 25 minutes to cook
  • Difficulty: easy

Enjoy your winter greens with this tasty, comforting risotto recipe that’s ready in only 30 minutes.

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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
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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.
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  5. When the risotto is al dente, stir in the bacon and greens, 35g Parmesan or Grana Padano, grated, and season.

Nutrition

  • 643kcals Calories
  • 23.9g (8.1g saturated) Fat
  • 24.1g Protein
  • 80.8g (3.9g sugar) Carbs
  • 2.4g Salt

Quick wins & tips

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.

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