Winter green risotto with crunchy bacon
- Published: 30 Nov 08
- Updated: 18 Mar 24
Enjoy your winter greens with this tasty, comforting risotto recipe that’s ready in only 30 minutes.
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
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.
Recipe continues after advertising
Advertisement
- Recipe from December 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 643kcals
- Fat
- 23.9g (8.1g saturated)
- Protein
- 24.1g
- Carbohydrates
- 80.8g (3.9g sugar)
- Salt
- 2.4g
delicious. 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.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
February seasonal recipes
Smoky bacon and leek risotto
Instead of using lots of butter and parmesan, we’ve stirred...
-
Easy
Save recipe
Risotto recipes
Oven-baked chicken, bacon and barley risotto
We’ve used a mixture of rice and pearl barley in...
-
Easy
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter