Chestnut And Bacon Risotto With Savoy Cabbage

Name: Chestnut And Bacon Risotto With Savoy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 1 tablespoon olive oil; 3 1/2 ounces side bacon, cut into 1-inch pieces; 1 small onion, finely diced; 4 celery ribs, finely diced; 3/4 cup arborio rice; 2 tablespoons dry vermouth; 7 ounces cooked chestnuts; 1 cup savoy cabbage, finely shredded; salt & freshly ground black pepper; 1 tablespoon unsalted butter; parmesan cheese, freshly grated

Servings: persons

3 cups chicken stock
1 tablespoon olive oil
3 1/2 ounces side bacon, cut into 1-inch pieces
1 small onion, finely diced
4 celery ribs, finely diced
3/4 cup arborio rice
2 tablespoons dry vermouth
7 ounces cooked chestnuts
1 cup savoy cabbage, finely shredded
salt & freshly ground black pepper
1 tablespoon unsalted butter
parmesan cheese, freshly grated

1
Pour the chicken stock into a saucepan and bring to a boil.
2
Meanwhile, heat the oil in a medium saucepan.
3
Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
4
Add the rice and stir so that the rice becomes coated in the oil.
5
Add the vermouth and stir until the rice has absorbed all the liquid.
6
Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
7
Continue this process for 15 minutes, adding stock by the ladleful.
8
Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
9
Season with salt and pepper, then stir in the butter.
10
Divide between serving bowls and pass the Parmesan cheese.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups chicken stock, 1 tablespoon olive oil, 3 1/2 ounces side bacon, cut into 1-inch pieces, 1 small onion, finely diced, and more.

Yes, Chestnut And Bacon Risotto With Savoy Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!