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Red wine bacon risotto

Name: Red wine bacon risotto
Cook time: 25 min
Yield: 4
Cuisine: Turin, Italy

with Swiss mushrooms and tarragon

Ready in around 25 mins

RECIPE FACT:

Prior to being the first Capital of unified Italy, Turin was the capital of the Kingdom of Sardinia.

Nutritional Info:

Energy: 2967kj (710Kcal)
Protein: 32g
Carbohydrate: 63g
Fat: 30g
Contains: Milk, Tree nuts, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE RICE:

Empty the seasoned risotto rice into a pot, add 3 cups 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.
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.
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.
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.