Name: Winter risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 50 gram butter; 1 onion, finely chopped; 4 rashers streaky bacon, in 1cm strips; 2 cup arborio rice; 1.5 litre hot vegetable or chicken stock; 200 gram silverbeet, roughly chopped and cooked for 5 minutes until tender; 6 spring onions, finely sliced; 1/2 cup grated parmesan cheese; salt and freshly ground black pepper; small bunch chives, chopped; 4 rashers streaky bacon, grilled until crisp and roughly chopped

Winter risotto

Risotto is an easy, one pan dish which will warm up the whole family on those chilly winter nights.

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Serves 8

Prep

Cook

20M

Total

25M

Ingredients

1 tablespoon olive oil

50 gram butter

1 onion, finely chopped

4 rashers streaky bacon, in 1cm strips

2 cup arborio rice

1.5 litre hot vegetable or chicken stock

200 gram silverbeet, roughly chopped and cooked for 5 minutes until tender

6 spring onions, finely sliced

1/2 cup grated parmesan cheese

salt and freshly ground black pepper

small bunch chives, chopped

4 rashers streaky bacon, grilled until crisp and roughly chopped

Method

1.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.

2.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.

3.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.

4.Stir in chives and crispy bacon, garnish with the remaining parmesan and serve.

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