BACON, PARMESAN & BROCCOLI RISOTTO

Essential to every cook’s repertoire is a quick risotto. Master this recipe and you will have the foundation to create a thousand variations. The heroes of this dish are the free range streaky bacon, broccoli and fresh grated parmesan cheese.

30 Minutes. Even The Fussiest Eaters Will Love This.

Serves 2.

Ingredients
150g streaky bacon
1 garlic clove
2 sprigs thyme
1 brown onion
2 sachet medium grain rice
1 small broccoli
1/3 cup grated parmesan
2 small chicken stock cubes

Prepare stock & vegetables 
Fill a kettle with water and boil. Place stock cubes in a jug and fill with 1L boiled 
water to dissolve. Set aside stock to cook risotto. Finely dice the onion. Crush garlic. Cut the broccoli into small florets. Finely slice the bacon. Remove thyme leaves from stem.

Cook risotto 
Bring a heavy based pot to a medium heat with a generous drizzle of olive oil. Add onion and garlic, sauté for 2 - 3 minutes. Add rice and thyme leaves to pot and stir well. Add 1/3 of stock and stir occasionally until stock is almost absorbed. Repeat twice more with remaining stock. Allow to simmer until the rice is tender. Remove from heat.

Cook vegetables and bacon
In a fry pan add a drizzle of olive oil and bring to a medium to high heat. Add bacon and cook for approx. 4 minutes until crispy. Remove from pan and set aside. Next add broccoli and 125ml hot water. Season with salt and pepper. Cover and cook for 3- 4 minutes until soft. Set aside with bacon.

Finish risotto
Once risotto rice is cooked and stock is absorbed, stir through broccoli, bacon, parmesan and season with salt and pepper. Cover and set aside for 5 minutes.

To serve
Divide the risotto among serving bowls and enjoy.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

July 21, 2016 by Timothy Ryder
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