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
- 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.
- 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.
- 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.
- 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
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