Courgette and bacon risotto


  • Salt and freshly ground black pepper
  • 2 tbsp mature Cheddar cheese, grated
  • 1 tbsp butter
  • 1 large courgette, grated
  • 450ml (¾ pint) hot vegetable stock
  • 125g (4oz) risotto rice
  • 60g (2oz) bacon bits
  • + 3 more ingredients
    • 1 clove garlic, peeled and crushed
    • 1 onion, peeled and chopped
    • 1 tbsp olive oil

1. Gently heat the olive oil in a large heavy-based pan. Add the onion and cook for 5 mins to soften. Add the garlic and bacon bits and cook for another 5 mins, until they start to brown. 2. Tip in the rice and cook, stirring, for 2-3 mins. Pour in 150ml (¼ pint) of the stock, stir and simmer fo...

View full recipe at SpringPad


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