Bacon & Winter Greens Risotto

Everyday Easy

Serves 4

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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