Ready In About 45 Minutes
1.2 Litres Chicken Or Vegetable Stock
200g Winter Greens, Large Stalks
Discarded And Leaves Shredded
200g Purple Sprouting Broccoli, Cut
Into Short Lengths
Bacon & Winter Greens Risotto Photo Gallery
Low-Calorie Cooking Spray
1 Medium Onion, Finely Chopped
250g Smoked Back Bacon Rashers, Visible
Fat Removed, Cut Into Short Strips
2 Garlic Cloves, Crushed
1 Tbsp Fresh Thyme Leaves
350g Plain Dried Risotto Rice
1 Put the stock in a large saucepan with the winter greens and broccoli. Bring to the boil, cook for 2-3 minutes, then transfer the vegetables to a bowl with a slotted spoon and set aside. Keep the remaining stock hot over a low heat.
2 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and bacon and cook for 5-10 minutes, or until the onion is soft and the bacon is lightly golden. Add the garlic and thyme and cook for a further minute.
3 Stir in the rice, then add a ladleful of hot stock. Reduce the heat to a simmer and cook, stirring, until all the stock has been absorbed. Continue adding the stock, a ladleful at a time and stirring continuously, for 20 minutes, or until all the stock has been used up and the rice is creamy and just tender.
4 Stir the winter greens and broccoli through the risotto to heat through, then season to taste and serve. Syns per serving: FREE
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