Best Broad Bean Bacon Parmesan And Sage Risotto Recipes
BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE
This is a real risotto, the kind you have to stir for half an hour, so don't attempt this recipe unless your arms are in good health or you've got some stirrer elves! Frozen broad beans are easy to find in Australia, impossible to find in Canada and I don't know about anywhere else. Obviously it's best if you can get fresh ones, otherwise use frozen ones, otherwise substitute frozen baby lima beans (don't worry about peeling these). As for bacon, I prefer back bacon, it is lean and crisps up very well, but you can use the streakier kind if you like. I have also tried this recipe using half reggiano, half aged cheddar because that's all I had in the fridge, and it tasted just as good as the original. I got this recipe on the web somewhere a couple of years ago but can't remember the details, nor can Google. Note that stirring time is included in prep time because it's anything but passive!
Provided by oloschiavo
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
- Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
- Add rice and stir to coat. Turn heat down to low.
- Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
- After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
- In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
- Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
- Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.
Nutrition Facts : Calories 1000.5, Fat 43.7, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1671.8, Carbohydrate 105.1, Fiber 5.7, Sugar 6.7, Protein 38.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
