Rich Tomato and Bacon Risotto |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is from the back of a Gravox Beef Stock carton - I needed to post for safe keeping because I'm throwing the carton :-) Haven't tried it out yet so prep and cooking times are approximate Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
4 slices bacon, diced |
2 cups arborio rice (or other risotto rice) |
1 teaspoon crushed garlic |
1 (400 g) can crushed tomatoes |
1 liter gravox beef stock |
2 cups water |
1/2 cup grated parmesan cheese |
cracked black pepper |
Directions:
1. Heat the stock and water in a saucepan and allow to simmer gently.
2. Heat the olive oil in a large pot.
3. Saute the onion and bacon until soft.
4. Add the risotto rice and garlic and stir for 1 minut.
5. add the crushed tomatos.
6. Add the hot stock a cup at a time.
7. Stirr in the stock until absorbed and the rice is tender (about 20 minutes).
8. Take off the heat and stir in the parmesan cheese and cracked pepper to tast.
9. Servce with steak or roast beef, or as a meal in itself.
|
|