Courgette & Bacon Risotto

November 20, 2020  /  Harriet Moran-Smith

INGREDIENTS

-1 onion, chopped (I use the pre-chopped frozen stuff)
- Garlic (I use the Very Lazy pre-chopped stuff)
- 200g pancetta cubes
- 300g risotto rice
- White wine
- 1.2l vegetable stock
- 500g courgettes, chopped
- Grated parmesan

METHOD

  1. Fry the onion and pancetta until the onion is soft and the pancetta has coloured

  2. Add the garlic & rice and cook until the rice is translucent

  3. Add a glass of wine and bubble until it’s nearly all evaporated

  4. Add enough stock to cover the rice and stir until it’s all been absorbed

  5. Continue step 4 until you’ve used all the stock. When you’re about half way through add the courgettes too.

  6. Finish with loads of parmesan.