Leek, Bacon and Winter Greens Risotto
Photography by Josh Griggs.
Leeks, bacon and greens are a wonderful combination – add sage, garlic and parmesan and you’ve created a winner.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
knob of butter
1 onion, finely chopped
1 leek, finely sliced
2 cloves garlic, crushed
2 tablespoons chopped sage
1½ cups arborio rice
½ cup white wine
4 cups chicken stock, hot
sea salt and ground pepper
Winter greens
1 tablespoon olive oil
2 cloves garlic, crushed
pinch chilli flakes
100 grams streaky bacon, thinly sliced
250 grams broccolini
100 grams baby spinach or silverbeet leaves
¼ cup mascarpone
parmesan cheese, for grating
METHOD
Winter greens: Heat the oil in a large sauté pan and add the garlic, chilli and bacon. Cook over a medium heat for 5 minutes. Cut the broccolini into bite-sized pieces and add to the pan. Cook until crisp tender, then add the spinach or silverbeet leaves and turn to wilt. Season with salt and pepper. Set aside.
Risotto: Heat the oil and butter in a saucepan and add the onion, leek, garlic and sage. Season with salt and pepper, cover and cook until tender. Add the rice and stir for 1 minute.
Add the wine and simmer until it has been absorbed. Add the stock, a ladleful at a time, stirring until each has been absorbed before adding the next. After about 20 minutes the risotto should be quite loose in consistency, with the rice cooked but still with a tiny bite. Stir in the mascarpone and the bacon and greens.
To serve: Spoon the risotto into warm shallow dishes and top with a generous grating of parmesan. Serves 4.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.