AuthorAnitaThis is an easy and low-calorie risotto dish. Arborio rice is cooked with leeks, spinach and herbs, then topped with bite-sized pieces of crispy bacon.
Allergens: Sulphites | Celery
PREPARE THE LEEK
Set the oven to preheat at 180C. Put the kettle to boil. Slice the leek in half lengthways, then slice each half into bite sized pieces.
COOK THE LEEK
Bring a large pan to medium heat, add 1 tablespoon of olive oil and butter to it. Once hot, add the leek and cook it for 4-5 Minutes, or until it’s soft.
COOK THE BACON
Lightly oil a baking tray and add the bacon to it. Place it in the oven for 15 - 20 Minutes, and
cook until crispy.
DISSOLVE THE STOCK
Dissolve the chicken stock cube in 700ml of boiling water.
COOK THE RICE
Mix the Arborio rice with the softened leek. Stir to coat the grains and cook it for 30 seconds, then add the rice wine vinegar. Stir for another 30 seconds, or until it evaporates. Then add 1/3 of the stock, and season with some pepper. Once it’s absorbed, keep adding stock little by little. Stir almost continuously, cooking until the stock is absorbed and the rice becomes tender.
PREPARE THE MINT AND SCALLIONS
Remove the mint leaves from the stems and chop them finely. Finely slice the scallions.
FINISH THE BACON
Take the bacon out of the oven and slice into small pieces.
SERVE THE DISH
Add the spinach to the risitto and stir until it wilts. Add and stir in the scallions and mint; season with salt and pepper to taste. Plate the meal in bowls, garnish with bacon and a little olive oil. Tuck in!
Ingredients
Directions
PREPARE THE LEEK
Set the oven to preheat at 180C. Put the kettle to boil. Slice the leek in half lengthways, then slice each half into bite sized pieces.
COOK THE LEEK
Bring a large pan to medium heat, add 1 tablespoon of olive oil and butter to it. Once hot, add the leek and cook it for 4-5 Minutes, or until it’s soft.
COOK THE BACON
Lightly oil a baking tray and add the bacon to it. Place it in the oven for 15 - 20 Minutes, and
cook until crispy.
DISSOLVE THE STOCK
Dissolve the chicken stock cube in 700ml of boiling water.
COOK THE RICE
Mix the Arborio rice with the softened leek. Stir to coat the grains and cook it for 30 seconds, then add the rice wine vinegar. Stir for another 30 seconds, or until it evaporates. Then add 1/3 of the stock, and season with some pepper. Once it’s absorbed, keep adding stock little by little. Stir almost continuously, cooking until the stock is absorbed and the rice becomes tender.
PREPARE THE MINT AND SCALLIONS
Remove the mint leaves from the stems and chop them finely. Finely slice the scallions.
FINISH THE BACON
Take the bacon out of the oven and slice into small pieces.
SERVE THE DISH
Add the spinach to the risitto and stir until it wilts. Add and stir in the scallions and mint; season with salt and pepper to taste. Plate the meal in bowls, garnish with bacon and a little olive oil. Tuck in!