Creamy risotto with bacon, veggies & parmesan cheese

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

Roughly chop 250 g bacon. Grate 1 zucchini. Heat 1 tbsp olive oil in a large pot. Add bacon and cook until golden. Set aside on a plate. Then add the zucchini and cook for 3-4 minutes. Transfer to the plate with the bacon and reserve the pot.

Peel and finely slice the 1 brown onion. Heat the reserved pot on medium heat, add the onion and cook for 3 minutes, until softened. Turn the heat to high, add 1 ¼ cup Arborio rice and stir for 1 minute. Turn the heat down to medium-low and add 750ml or 3 cups of chicken stock then leave it, uncovered, stirring just once or twice, for about 15 minutes, or until most of the liquid has been absorbed. Check the firmness of the rice then add 125ml or ½ cup of chicken stock at a time, if needed, stirring in between until absorbed and the rice is cooked to your taste.

Meanwhile, roughly chop 1 cup baby spinach. Finely chop 1 bunch parsley, discarding the stems. When the risotto is ready, add the spinach and 1 cup frozen peas to the risotto and stir to combine. Then add the bacon, zucchini, ½ cup sour cream and grate in half of the ¾ cup parmesan cheese and stir to combine. Season with salt and pepper to taste.

Divide the creamy risotto with bacon and veggies between plates, grate over the remaining parmesan cheese and sprinkle over the parsley.