Winter green risotto with crunchy bacon

Winter green risotto with crunchy bacon
  • Serves icon Serves 4
  • Time icon Takes 5 minutes to make and 25 minutes to cook

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

Nutrition: per serving

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

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.

delicious. tips

  1. 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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