Bacon Risotto with Seasonal Vegetables
Risotto with Bacon and Seasonal Vegetables
Such an easy, tasty meal that can use up whatever you have available.
1 cup Arborio rice
1 small onion diced
1 tbsp oil
200g bacon pieces finely chopped
1 carrot diced
1/2 cup broccoli cut into smallish pieces
1 red capsicum diced
Juice of half a lemon
1/2 cup grated cheese
Salt and pepper to taste
Heat a large heavy saucepan or frypan, add the oil then the chopped bacon.
Fry until crispy , remove the bacon from the pan and set aside to add later, saving the oil in the pan.Add the chopped onion to the pan and cook until clear, than add the Arborio rice.
Cook the rice for about 5 minutes in the oil stirring until the rice is slightly toasted
Add 2 cups stock or water and simmer the rice and onion for about 10 minutes. The rice will absorb the liquid, top up as necessary to keep the risotto mix moist.
Just before the rice is fully cooked, add the vegetables to the pan and cook for 5-7 minutes, until the vegetables aare firm and the rice is cooked.
Add the lemon juice, cooked bacon and cheese. Stir to mix.
Season with salt and pepper to taste.