Creamy Brussels sprouts and bacon risotto recipe
These mini brassicas pair perfectly with smoked streaky bacon and add a great nutty flavour to this rich and creamy risotto. Even the most ardent Brussels sceptic will happily eat the lot.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 616 calories / serving
Ingredients
- 1 tbsp olive oil
- 6 rashers smoked streaky bacon, roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 180g packs Brussels sprouts, finely sliced
- 350g risotto rice
- 125ml white wine (optional)
- 2 reduced-salt chicken stock cubes, made up to 1ltr
- 50g Parmesan, finely grated
- 30g unsalted butter
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2570kJ 616.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 2.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 83.4gProtein 18.6gFibre 5.9g
Method
- Heat half the olive oil in a saucepan over a medium heat and fry the bacon for 7-9 mins until golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
- Add the remaining olive oil and, over a low-medium heat, add the onion to the pan; cook for 5 mins until starting to soften, then add the garlic and cook for another 1 min. Add the sprouts and cook for 3 mins to soften slightly. Transfer ½ to a plate and set aside.
- Add the rice and cook for 1 min to toast, then increase the heat to medium and add the white wine, if using. Stir until absorbed, then add a ladleful of stock to the rice and cook, stirring, until absorbed. Repeat, adding a ladleful of stock at a time, for 18-20 mins or until the rice is cooked but still has a little bite. You may not need all the stock.
- Remove from the heat and stir through the Parmesan and butter; season to taste. Divide between 4 shallow bowls, top with the reserved sprouts and scatter over the bacon to serve.
- See more Risotto recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
