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Winter green risotto with crunchy bacon

Name: Winter green risotto with crunchy bacon
Yield: Serves 4
Cuisine: Italian recipes
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

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.

Easy
December 2008

Test kitchen approved

Serves 4
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.

Gluten-free recipes

Nutrition: per serving

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

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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.

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.