Spicy Bacon Risotto
with courgette and fresh basil- Milk
- Celery
Ingredients
1 unit(s)
Onion
1 unit(s)
Courgette
225 grams
Risotto Rice
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
2 unit(s)
Garlic
½ unit(s)
Chilli
5 grams
Parsley
125 grams
Mozzarella
(Contains: Milk)
2 sachet(s)
Hello Muscat
(Contains: Celery)
130 grams
Irish Bacon
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Remove the seeds from half the chilli (double for 4p) and finely chop. Cut the courgette into 2 cm cubes. Pick the leaves from the basil sprigs and chop the leaves finely. Dilute the muscat in 600ml water (double for 4p). Slice the bacon into 2cm pieces. IMPORTANT: Wash your hands after handling raw meat.
Heat the butter in a pan and fry the onion, chilli (to taste), bacon and garlic for 5-6 minutes over medium heat. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Cook lardons thoroughly.
Stir in a ladle of your stock and the courgettes. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle. Add additional water if the risotto becomes too dry.
Meanwhile, tear the buffalo mozzarella into small pieces.
Remove the pan from the heat. Stir the mozzarella and half of the basil into the risotto. Season the risotto with salt and pepper if desired.
Divide the risotto between plates and garnish with the remaining basil and the grated cheese.
