This vibrant green risotto is creamy, rich & delicious. It's packed full of nutrients from the cavolo nero, creaminess from the creme fraiche and touch of salty umami flavours from the roasted cripsy mushrooms & bacon.
This vibrant green risotto is creamy, rich & delicious. It's packed full of nutrients from the cavolo nero, creaminess from the creme fraiche and touch of salty umami flavours from the roasted cripsy mushrooms & bacon.
Ingredients
155gbacon lardons(£2.69/2)=(£1.35)
250gchestnut mushrooms(£0.80)
1large onion, finely chopped (£0.16)
3clovesof garlic, minced (£0.39)
250garborio rice(£1.40)
75gcavolo nero(£0.80)
2 - 3tbspcreme fraiche(£1.00)
50gparmesan(£1.75/3)=(£0.58)
½lemon, juice (£0.49/4)=£0.12)
Cupboard Essentials
1tbspdried basil
1.5litreschicken stock (2 stock cubes used)
Salt & Pepper
100mlwater
Method
Preheat oven to 180°C
Start by adding the pancetta and chopped mushrooms onto a baking tray lined with foil. Drizzle ½ tbsp of olive oil onto the tray and with your spatula evenly distribute to oil. Pop in the oven, timer set to 20 minutes.
Add the diced onion and a pinch of salt to a large non-stick frying pan with a tbsp of olive oil. Gently fry for around 6 minutes, until translucent.
To that, add the minced garlic, dried basil and rice into the pan. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper.
When the stock has absorbed, add another 2 ladles and repeat this step whilst stirring frequently. During this stage, blend the cavolo nero with a ladle or two of the stock.
After cooking the rice for around 5 minutes, add the blended cavolo nero. This will need some time to cook in the pan or it’ll be very bitter, so don’t add at the end! Continue to add a few ladles of stock at a time while cooking.
Once the rice has fully cooked, add the creme fraiche, juice of a lemon and half of the parmesan. If it starts to feel dry as the parmesan absorbs the moisture, add another ladle of water. Top/serve with the crispy pancetta, mushrooms and a sprinkle of additional parmesan.
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