A quick risotto is essential to every cook's repertoire. Master this recipe and you will have the foundation to create a thousand variations. The heroes of this dish are free-range streaky bacon, broccoli and parmesan cheese.CLICK TO BUY
150g streaky bacon
1 garlic clove
2 sprigs thyme
1 brown onion
1 cup medium grain or arborio rice
1/3 cup grated parmesan
1L chicken stock
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
Prepare stock, bacon and vegetables
Place stock in a saucepan, cover with a lid and bring to the boil. Remove from heat and keep covered.
Finely dice the onion, crush the garlic and cut the broccoli into small florets. Finely slice the bacon. Remove leaves of thyme.
Bring a heavy based pot to a medium heat with a drizzle of olive oil. Add onion and garlic, sauté for 2-3 minutes. Add rice and thyme leaves to the pot and stir well. Add 1/3 of the stock and stir occasionally until stock is almost absorbed. Repeat twice more with remaining stock. Allow to simmer until the rice is almost cooked. Remove from heat.
Cook vegetables and bacon
In a fry pan add a drizzle of olive oil and bring to a medium to high heat. Add bacon and cook for 4-5 minutes until crispy. Next add broccoli and half a cup of hot water. Season with salt and pepper. Cover and cook for 3-4 minutes until soft. Remove from the heat.
Once cooked, stir through broccoli, bacon and parmesan. Season with salt and pepper. Cover and set aside for 2-3 minutes to finish.
Divide the risotto among bowls and enjoy hot.