Chestnut and Bacon Risotto With Savoy Cabbage

Recipe by Leslie
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the chicken stock into a saucepan and bring to a boil.
  • Meanwhile, heat the oil in a medium saucepan.
  • Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
  • Add the rice and stir so that the rice becomes coated in the oil.
  • Add the vermouth and stir until the rice has absorbed all the liquid.
  • Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
  • Continue this process for 15 minutes, adding stock by the ladleful.
  • 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.
  • Season with salt and pepper, then stir in the butter.
  • Divide between serving bowls and pass the Parmesan cheese.
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