Risotto is an easy, one pan dish which will warm up the whole family on those chilly winter nights.
|1 Tbsp||Olive oil|
|1||Onion, Finely chopped|
|4||Streaky bacon, 1cm strips (Main)|
|2 cups||Arborio rice (Main)|
|1 ½ Ltr||Chicken stock|
|6||Spring onions, Finely sliced|
|½ cup||Parmesan cheese, Grated (Main)|
|1 to taste||Salt & freshly ground pepper|
|1||Chives, Small bunch, chopped|
|4||Streaky bacon, Grilled until crisp and roughly chopped|
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- Heat the oil and half the butter in a large pan. Add onion and chopped bacon, then cook over a medium heat for 5 minutes. Stir in rice and cook for 1 minute, stirring. Add stock gradually, a ladleful at a time, adding more as liquid is absorbed.
- Taste a rice grain to check it is cooked - if not, add an extra splash of water or stock and cook for a further 2 minutes.
- Drain silverbeet and squeeze lightly to remove excess water. Add to the risotto with spring onions and parmesan. Stir in the remaining butter and season to taste.
- Stir in chives and crispy bacon, garnish with the remaining parmesan and serve.