Filter
Reset
Sort ByRelevance
BABBER
Risotto with bacon and zucchini
Risotto with zucchini, bacon and grano padano.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a thick-bottomed frying pan and fry the bacon lightly crispy. Take the bacon out of the pan and let it drain on kitchen paper.
-
Add some oil to the shortening, stir in the rice and stir until the granules shine.
-
Pour a dash of hot broth into the rice and stir until the stock is absorbed. Continue until all the stock has been absorbed.
-
Cut the courgette into slices, press the garlic and chop the onion. Meanwhile, heat in a stirring oil.
-
Fry the onion and zucchini in the oil for 2 minutes with the garlic and season with salt and pepper.
-
Grate the cheese. When all the broth is absorbed by the rice, stir in the cream, sherry, cheese and parsley.
-
First scoop the vegetables and then the risotto on the plates; put the bacon slices on it.
Blogs that might be interesting
-
15 minMain dishoutdoor eggs, frozen garden peas, tap water, extra virgin olive oil, couscous, almond shavings, fresh spinach, shallot, lemon,spinach couscous salad with egg
-
25 minMain dishpenne, onion, (olive oil, sliced chestnut mushrooms, fresh cream cheese herbs, fresh salmon fillet, lemon, fresh spinach,penne with salmon and creamy spinach
-
30 minMain dishcelery, Goudrenet apple, smoked chicken fillet, unroasted walnuts, luxury muesli rolls, traditional olive oil, natural salad dressing,meal salad of chicken, apple and celery
-
35 minMain dishWhite bread, milk, nutmeg, curry powder, half-to-half-chopped, smoked bacon, mustard, potatoes, sour apples, onion, butter,homemade slavink with hot lightning
Nutrition
560Calories
Sodium0% DV1.545mg
Fat34% DV22g
Protein34% DV17g
Carbs24% DV73g
Fiber8% DV2g
Loved it