Red wine bacon risotto
Ready in around 25 mins
- Energy: 2967kj (710Kcal)
- Protein: 32g
- Carbohydrate: 63g
- Fat: 30g
- Contains: Milk, Tree nuts, Sulphites
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BEFORE COOKING:
Boil the kettle.
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1. TO COOK THE RICE:
Empty the seasoned risotto rice into a pot, add 1 cup of boiling water from the kettle and the red wine and tarragon stock. Place the pot on stovetop and bring to the boil over a medium-high heat. Once the rice is boiling place a lid on the pot, reduce the heat to low and cook for 15 mins. Mix the garlic cream cheese and stir into the rice. Increase to a medium-high heat and cook, stirring often for a further 2-3 mins until thickened.
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2. TO PREPARE THE VEGETABLES:
Pick the Italian parsley leaves discarding their stalks then chop finely. Cut the broccoli in bites size pieces and slice the Swiss mushrooms thinly. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccoli, season with salt and pepper and cook for 4-5 mins until cooked and a little charred. Remove from the pan and keep warm until serving.
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3. TO PREPARE AND COOK THE BACON:
Keep 2 slices of bacon aside and cut the remaining into 1 cm strips. Place the non-stick frying pan back over a medium-high heat with a drizzle of oil. Once hot add the bacon slices and cook for 3-4 mins turning to crisp both sides. Remove from the pan and drain on a paper towel. Place the frying pan back on a medium high-heat and cook the cut bacon for 4-5 mins. Then add the Swiss mushrooms and cook for an additional 2-3 mins. When the risotto rice is cooked stir in half the shaved Parmesan and add to the bacon and mushrooms. Finish by seasoning with black pepper.
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TO SERVE:
Divide the risotto between bowls. Top with a slice of crispy bacon, a little chopped Italian parsley, the remaining shaved Parmesan and a sprinkle of toasted pinenuts. Serve the charred broccoli on the side.
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- 1 pack of streaky bacon
- 1 sachet of seasoned risotto rice
- 1 pot of red wine and tarragon stock
- 1 pot of garlic cream cheese
- 1 sachet of toasted pinenuts
- 1 pot of shaved Parmesan
- 1 pack of Swiss mushrooms
- Broccoli
- 1 bag of Italian parsley
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