Bacon Risotto Food

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

BACON RISOTTO

Steps:

• Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
• Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
• Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

RISOTTO WITH BACON AND KALE

Steps:

• Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
• In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
• Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
• Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

BACON & MUSHROOM RISOTTO

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

PEA AND BACON RISOTTO

Steps:

• Bring broth and water to a simmer in a small saucepan.
• Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
• Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
• Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
• Add peas and cook, stirring occasionally, 2 minutes.
• Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
• Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

BUTTERNUT SQUASH AND BACON RISOTTO

Steps:

• Preheat the oven to 200°c (180 fan/ 400 F/ Gas 6) and put the butternut squash cubes in a baking dish, drizzle with oil and roast in the oven for 20 minutes until tender.
• Meanwhile, heat the butter in a heavy bottomed casserole or pan and gently fry the onion, garlic and thyme until soft. This should take about 4-5 minutes on a medium heat.
• Add the smoked steaky bacon (chopped into pieces) and cook until the bacon changes colour.
• Stir in the risotto rice and coat every grain in the buttery juices. Pour in the white wine and stir for a minute until it starts to evaporate.
• Start adding the chicken stock, a ladleful at a time, stirring often. Make sure each ladleful of stock is absorbed fully before adding the next one. This should take 15-20 minutes.
• Take the butternut squash out of the oven and spoon it straight into the risotto.
• Season and stir through the grated Parmesan, before serving in bowls with freshly chopped parsley to garnish (optional).

CARAMELIZED ONION, BACON, AND PARMESAN RISOTTO

Steps:

• Set a medium sauce pan over medium-low heat. Pour in chicken broth, and allow the broth to come to a simmer. Keep the broth warm until ready to use.
• Heat a large sauté pan over medium heat. Add the olive oil and bacon, and cook the chopped bacon until crispy, about ten minutes. Use a slotted spoon to remove the bacon from the pan, and transfer it to a plate lined with paper towels to drain.
• Turn the heat of the pan down to medium-low. Add shallots and a pinch of salt, and cook for 1-2 minutes until softened. If the shallots are cooking to quickly, remove the pan from the heat and allow it to cool before continuing to cook. The shallots should be soft and fragrant, but avoid burning them.
• Add garlic, cook for about a minute with the shallots. Add rice, and stir to coat in the oil, garlic, and shallots. Cook rice for about 2-3 minutes, until only a white dot remains in the middle of each grain.
• Pour in white wine, and allow the alcohol to cook out of the wine as it is absorbed into the rice, about 2-3 minutes.
• Once the wine has been absorbed, begin adding the warm chicken broth one ladle at a time. Wait until each ladle is nearly absorbed by the rice before adding the next. This process will take about 20-25 minutes total. The rice will start to transform and take on a very creamy texture as it cooks.
• Once the rice has just the slightest bite to it, stir in the caramelized onions and cooked bacon, and remove the risotto from the heat. Stir in parmesan and butter, then season with salt and pepper to taste. Garnish with chopped chives, and serve hot!

CHEESY BACON RISOTTO

Steps:

• Heat broth.
• Put rice in medium sauce pot.
• Slowly brown rice with olive oil.
• Add broth 1/2 cup at a time until absorbed.
• Add garlic, and add a pinch of salt and pepper.
• Fold in bacon, Velveeta and scallions. Season with salt and pepper to taste.

PEA & BACON RISOTTO

Steps:

• Place hot stock in a saucepan on low heat to keep hot
• In a saute pan on high heat cook onion & garlic in olive oil & 25g butter - 2 minutes
• Add rice, stir and cook for a further minute
• Add white wine and cook for a minute stirring regularly
• Fry bacon until crispy in separate frying pan and set aside - 5 minutes
• Add stock to rice, one soup ladle at a time and stir regularly until you have one ladle left
• Once you add the last ladle of stock, add peas and cook until ½ of it has reduced. Then stir in 75g butter and ½ cup of parmesan *see tips*
• Remove from the heat, stir in bacon leaving a little to garnish the top of risotto
• Top with mint, pea shoots, bacon & sliced snow peas. Sprinkle with a little more grated parmesan and enjoy!

PUMPKIN RISOTTO WITH BACON

Steps:

• Chop the pumpkin into 2cm cubes and put it on an oven tray. Drizzle with olive oil and bake for 30 minutes on 180 degrees celsius.
• While the pumpkin is roasting, make the risotto. In a large frying pan add oil, bacon, onion and garlic. Gently sauté over medium-high heat until the onions are cooked but not coloured.
• Add rice and cook for a further 2 minutes while stirring constantly until rice grains become glossy and lightly toasted. The rice might stick a little to the bottom of the pan and that's fine, just use a wooden spoon to unstick them as much as possible.
• Turn the heat down to low-medium so that when liquid is added it is still gently bubbling. Add 1 cup of the chicken stock, stir to mix together and let simmer until it almost fully absorbed - approximately 5 minutes. Stir, then add remaining stock, 1 cup at a time. Repeat until the rice almost absorbs all liquid. You can constantly stir through this process if you prefer but I tend to take a shortcut and not do this, only when liquid is added.
• Add the baby spinach and mix through to wilt.
• Turn off the heat. Add the cream and parmesan cheese, mix together and let sit for about 2-5 minutes until mixture thickens.
• At this stage, the pumpkin should be caramelised on the edges and cooked through. Remove from oven and add into the risotto mixture and mix through.
• Serve hot with chopped parsley on top and a fresh leafy green side salad.

BACON & ROAST PUMPKIN RISOTTO

Steps:

• Preheat oven to 200 degrees celsius (fan forced).
• Cut the brown onions into wedges. Cut the butternut pumpkin into bite-sized chunks.
• Place the onion and pumpkin on to a lined oven tray.Drizzle with 1 tbs olive oil, sprinkle with Nan's special seasoning (*see notes) and season with salt and pepper. Toss to coat. Roast until tender, approximately 20-25 minutes.
• While the onion and pumpkin are roasting, grate the zucchini.
• In a large frying pan, heat 1 tbs of olive oil over a high heat. Cook the diced bacon until golden (approximately 4-5 minutes). Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock and the water. Bring to the boil and then remove from the heat.
• Transfer the risotto to a baking dish. Cover it tightly with foil. Bake until the liquid has absorbed and the rice is 'al dente' (approximately 24-28 minutes).
• While the risotto is baking, roughly chop the parsley. Zest the lemon and then slice into wedges.
• When the risotto is ready, stir through the lemon zest, baby spinach leaves, butter, grated parmesan cheese and a squeeze of lemon juice.
• Gently stir through the roasted onion and pumpkin. Season to taste. Top with the flaked almonds.
• Serve with the chopped parsley and lemon wedges.

BACON AND ONION RISOTTO

Steps:

• Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

BACON RISOTTO

Steps:

• Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out.
• Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated.
• Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool.
• Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.