Chestnut And Bacon Risotto With Savoy Cabbage

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 cups chicken stock
• 1 tablespoon olive oil
• 3 1/2 ounces side bacon, cut into 1-inch pieces
• 1 small onion, finely diced
• 4 celery ribs, finely diced
• 3/4 cup arborio rice
• 2 tablespoons dry vermouth
• 7 ounces cooked chestnuts
• 1 cup savoy cabbage, finely shredded
• salt & freshly ground black pepper
• 1 tablespoon unsalted butter
• parmesan cheese, freshly grated

Recipe

• 1 pour the chicken stock into a saucepan and bring to a boil.
• 2 meanwhile, heat the oil in a medium saucepan.
• 3 add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
• 4 add the rice and stir so that the rice becomes coated in the oil.
• 5 add the vermouth and stir until the rice has absorbed all the liquid.
• 6 now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
• 7 continue this process for 15 minutes, adding stock by the ladleful.
• 8 then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
• 9 season with salt and pepper, then stir in the butter.
• 10 divide between serving bowls and pass the parmesan cheese.