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Carrot risotto with crispy bacon
 
 
4 ServingsPTM30 min

Carrot risotto with crispy bacon


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Directions

  1. 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.
  2. 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.
  3. Meanwhile, bake the bacon in a dry, hot frying pan. Season the risotto with salt and pepper and stir in half of the cheese.
  4. 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.

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Nutrition

405Calories
Sodium0% DV2.8g
Fat23% DV15g
Protein26% DV13g
Carbs17% DV51g
Fiber24% DV6g

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