Risotto is one of my all time favourite dishes. It’s so simple to make and you can literally throw anything in it and it’ll be wonderful. It’s my go to dish for clearing out all the the random veggies left knocking about in the bottom of the fridge at the end of the week. Occasionally though, I do put a little more thought into what goes in and one of my favourite risotto combos is simple green veg and bacon. Leeks are a great alternative to onions and work brilliantly in risottos.
I don’t like waste in my kitchen, so whatever you do, do not throw away the broccoli stalk! It’s actually one of the tastiest parts of the vegetable but so often people throw it away because they don’t know what to do with it. Dice it up and throw it in with the rest of the ingredients. Another good use for them is to save them up in the freezer and when you’ve got a few, use them to make a delicious broccoli soup.
1/2 tbsp coconut oil
Half a head of broccoli, cut into small florets and stalk diced
4 rashers smoked streaky bacon, diced
1 leek, finely sliced
1 cup risotto rice
Splash of white wine
1.5 pints chicken stock
1 tbsp pesto
30g grated parmesan (or similar)
salt and pepper
- Heat the oil in a large pan on a medium-high heat. Add the bacon and fry until the bacon is cooked.
- Throw in the leeks and diced broccoli stalk and cook until softened, then add the florets.
- Add the risotto rice and stir through until everything is evenly mixed.
- Add the wine and allow to cook for a couple of minutes.
- Add the chicken stock a splash at a time, allowing the liquid to absorb before adding more. Continue until the rice is cooked. If you need more than the 1.5 pints chicken stock add hot water.
- Once the rice is cooked season generously with salt and pepper and stir through the parmesan and pesto.
- Separate between two bowls and top with more grated parmesan to serve.