Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins
This special recipe for risotto is taken to another level with our Extra Virgin Olive Oil. Read the method and watch the instructional video here:
1 tablespoon Extra Virgin Olive Oil
1 onion - chopped finely
100g / 3.5oz streaky bacon, cut into small pieces
2 cloves garlic, minced
1 1/2 cups Arborio rice
½ cup white wine
3 cups chicken stock
500g / 1.1lb fresh green peas, shelled/ or 1 cup frozen
2 cups kale
A handful fresh basil leaves
A handful fresh mint
½ cup plain yoghurt
½ cup grated parmesan cheese
A handful of Pea shoots
Extra rashers bacon, cooked
Heat the olive oil in a large casserole dish over medium high heat. Fry the bacon, onions and garlic for 4-5 minutes until the bacon pieces are slightly brown. Add the rice, stir once, then pour in the wine. Continue to cook for 1-2 minutes. Add chicken stock.
Bring to boil. Cover the pan with a lid, then turn the heat low and continue to cook for 15-18 minutes, stirring occasionally.
While the rice is cooking, make the green puree. In a food processor, blitz the frozen peas, kale, mint and parsley to a smooth puree. Add a little olive oil, salt and pepper. Continue to blitz until smooth.
When the risotto is al dente, Fold the green puree, grated parmesan and lemon juice into the bacon risotto. Serve with more parmesan cheese, a dollop of yoghurt, some pea shoots and extra bacon.
Delightfully crisp Giesen Riesling compliments very well with the fresh green flavours of this risotto.