Chestnut And Bacon Risotto With Savoy Cabbage Recipe

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.

No additional tips available.

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

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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.

Chestnut And Bacon Risotto With Savoy Cabbage

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