Easy risotto with bacon & peas

Method 1

Ingredients

1 onion

2tbsp olive oil

knob of butter

6 rashers streaky bacon, chopped

300g risotto rice

1l hot vegetable stock

100g frozen peas

freshly grated parmesan, to serve

STEP 1

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).

STEP 2

Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.

STEP 3

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.

STEP 4

Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

STEP 5

Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Method 2

Ingredients:

- 6 slices of bacon, chopped

- 1 cup of arborio rice

- 4 cups of chicken or vegetable broth

- 1 small onion, finely chopped

- 2 cloves of garlic, minced

- 1 cup of frozen peas

- 1/2 cup of grated Parmesan cheese

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.

2. Add the chopped onion to the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

3. Add the arborio rice to the pan and stir to coat the rice in the bacon fat, onion, and garlic mixture. Cook for 1-2 minutes until the rice is slightly toasted.

4. Slowly add the chicken or vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20 minutes.

5. Stir in the frozen peas and cooked bacon, cooking for an additional 2-3 minutes until the peas are heated through.

6. Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

7. Serve the risotto hot, garnished with fresh parsley.

Comments

Pork and kimchi stew

Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...

Baked ham hock pots

Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

Chef Savvy

Search This Blog