Fenland celery, blue cheese and crispy bacon risotto recipe – a delicious recipe with olive oil, bacon, onion, clove garlic, celery, rice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large frying pan heat the olive oil, add the bacon and cook until crispy, remove from the pan and reserve.
2
Add the onion, garlic and Fenland celery and cook very slowly for 10 minutes without colouring, add the rice and turn up the heat, continue to stir for a minute until the rice is slightly translucent.
3
Add the wine and allow to evaporate.
4
Turn down the heat and gradually start adding the stock, stirring, allowing each addition of stock to be absorbed before adding the next, this will take approx.
5
15-20 minutes.
6
Check the rice is cooked, adding a little boiling water if necessary.
7
Sprinkle over the cheese and bacon, cover and leave for 2 minutes.
8
Stir lightly, the cheese will have melted and be oozing through the risotto, add a scattering of torn Fenland celery leaves and serve immediately.
1306
kcal
Calories
49
g
Fat
87
g
Carbs
122
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tbsp olive oil, 200 g (7.1oz) smoked bacon lardons, 1 large onion, finely chopped, 1 clove garlic, crushed, and more.
Yes, Fenland celery, blue cheese and crispy bacon risotto recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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