Give your risotto a lift with Venetian “rice and peas”, flavoured with crisp bacon, sharp parmesan and a hint of lemon.
Ingredients
- 1.375L (5 1/2 cups) Massel chicken style liquid stock
- 1 tablespoon olive oil
- 175g pkt rindless bacon, coarsely chopped
- 2 garlic cloves, finely chopped
- 295g (1 1/3 cups) arborio rice
- 125ml (1/2 cup) white wine
- 205g (1 1/3 cups) frozen peas
- 20g butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 60g (3/4 cup) finely grated parmesan
- Fresh basil leaves, to serve
Method
- Step 1Place the stock in a saucepan over medium-high heat. Bring to the boil, then reduce heat to low and hold at a simmer.
- Step 2Meanwhile, heat the oil in a large, heavy-based saucepan over medium-high heat. Cook the bacon and garlic, stirring, for 3 minutes or until bacon is crisp. Reduce heat to medium. Stir in the rice. Cook for 1 minute or until the grains appear slightly glassy. Add the wine and cook, stirring, for 1 minute or until almost absorbed.
- Step 3Add a ladleful (about 1/2 cup) of stock. Stir until liquid is absorbed. Continue adding stock, a ladleful at a time, stirring until liquid is absorbed before adding the next ladleful. Cook for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat. Add peas, butter, lemon juice, lemon rind and 1/2 cup of parmesan. Cover. Set aside for 1 minute. Season with salt and pepper. Stir. Top with the remaining parmesan and basil.
- Low sugar
Nutrition
2314 kj
Energy
20g
Fat Total
9g
Saturated Fat
4g
Fibre
23g
Protein
50mg
Cholesterol
1446.89mg
Sodium
4g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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