CHESTNUT AND BACON RISOTTO WITH SAVOY CABBAGE
This combination is so autumnal. Roast your own chestnuts if you wish or you can buy cooked vacuum-packed chestnuts at specialty stores. This is rich, filling risotto from Food and Drink. This will serve two as a main course, or four as a side dish. :)
Provided by Leslie
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken stock into a saucepan and bring to a boil.
- Meanwhile, heat the oil in a medium saucepan.
- Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
- Add the rice and stir so that the rice becomes coated in the oil.
- Add the vermouth and stir until the rice has absorbed all the liquid.
- Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
- Continue this process for 15 minutes, adding stock by the ladleful.
- Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
- Season with salt and pepper, then stir in the butter.
- Divide between serving bowls and pass the Parmesan cheese.
Nutrition Facts : Calories 969, Fat 41.2, SaturatedFat 13.6, Cholesterol 60.1, Sodium 1009.8, Carbohydrate 124.6, Fiber 5, Sugar 9.4, Protein 23
RICH TOMATO AND BACON RISOTTO
This is from the back of a Gravox Beef Stock carton - I needed to post for safe keeping because I'm throwing the carton :-) Haven't tried it out yet so prep and cooking times are approximate
Provided by Pink Princess
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the stock and water in a saucepan and allow to simmer gently.
- Heat the olive oil in a large pot.
- Saute the onion and bacon until soft.
- Add the risotto rice and garlic and stir for 1 minut.
- add the crushed tomatos.
- Add the hot stock a cup at a time.
- Stirr in the stock until absorbed and the rice is tender (about 20 minutes).
- Take off the heat and stir in the parmesan cheese and cracked pepper to tast.
- Servce with steak or roast beef, or as a meal in itself.
Nutrition Facts : Calories 631.8, Fat 21.8, SaturatedFat 6.9, Cholesterol 26.4, Sodium 1430.1, Carbohydrate 89.2, Fiber 4.6, Sugar 5, Protein 17.9
CABBAGE WITH BACON & ONIONS
Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch
Provided by John Torode
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
- Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
- Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.
Nutrition Facts : Calories 283 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
BACON RISOTTO
Make and share this Bacon Risotto recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 214.5, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 24.6, Carbohydrate 25.9, Fiber 1, Sugar 2.5, Protein 3.2
SAVOY CABBAGE RISOTTO
I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto.
Provided by Lalaloula
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
- In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
- Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
- Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
- When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.
BAKED HADDOCK & CABBAGE RISOTTO
A must for fish lovers and a great meal-in-one - use whatever fish you have
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
- Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
- Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.
Nutrition Facts : Calories 469 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.52 milligram of sodium
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