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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
Salt
Black pepper
500g / 1.1lb fresh green peas, shelled/ or 1 cup frozen
2 cups kale
A handful fresh basil leaves
A handful fresh mint
To serve
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.
CategoryAvocado Oil, Extra Virgin Avocado Oil, Natural Avocado Oil, VideosCuisineDinner
Ingredients
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
Salt
Black pepper
500g / 1.1lb fresh green peas, shelled/ or 1 cup frozen
2 cups kale
A handful fresh basil leaves
A handful fresh mint
To serve
½ cup plain yoghurt
½ cup grated parmesan cheese
A handful of Pea shoots
Extra rashers bacon, cooked
Directions
1
- 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.
