Carrot risotto with crispy bacon

Name: carrot risotto with crispy bacon
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 200 gram risotto rice; 4 winter carrot; 700 milliliters chicken bouillon; 8 slice breakfast bacon; 50 gram Parmesan cheese; 1 tablespoon parsley

Ingredients

2 tablespoon olive oil
1 onion
200 gram risotto rice
4 winter carrot

700 milliliters chicken bouillon
8 slice breakfast bacon
50 gram Parmesan cheese
1 tablespoon parsley

Directions

Heat the olive oil and fry the onion. Add the rice and stir until all the grains have a layer of oil. Add the carrot and cook for about 2 minutes.
Add 1/4 of the stock and stir until most of the moisture is absorbed by the rice. Keep repeating this for about 20 minutes with a dash of broth until the rice is al dente.
Meanwhile, bake the bacon in a dry, hot frying pan. Season the risotto with salt and pepper and stir in half of the cheese.
Divide the risotto over 4 plates and sprinkle with the rest of the Parmesan cheese and the parsley. Place 2 slices of crispy bacon per plate.