Creamy Bacon Risotto
with Green Beans
Fall is in the air tonight! Indulge in this creamy dreamy risotto topped with roasted beans, crispy bacon and Parmesan. Each bite will be bursting with the flavours of Autumn!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
¾ cup
Arborio Rice
170 g
Green Beans
100 g
Shallot
6 g
Garlic
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Chicken Broth Concentrate
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tsp
Chili Flakes
113 g
Green Peas
7 g
Thyme
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon, in the top of the oven, until crispy and cooked through, 14-16 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside
Meanwhile, trim, then cut beans into 1 inch pieces. Toss beans with 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes on another baking sheet. (NOTE: Reference heat guide). Season with salt and pepper. Roast in the middle of the oven, until golden-brown and tender, 8-10 min.
While the beans and veggies roast, in a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrate(s). Bring to a gentle boil over medium heat. Peel, then mince or grate garlic. Peel, then dice the shallot.
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 1-2 min. Add rice, garlic, vinegar and a sprig of thyme. Stir together, 1 min. Add 1/2 cup broth (use same amount for 4 ppl) from the medium pot and stir until broth has been absorbed by rice.
Continue adding broth, 1/2 cup at a time, stirring often, until liquid is absorbed and rice is tender and creamy, 23-25 min. After the last cup of broth has been stirred in and absorbed, remove the thyme, then add the peas. Cook, stirring until peas are warmed through, 1-2 min. Season with salt and pepper.
Crumble or roughly chop bacon into bite-sized pieces. Stir in green beans, 2 tbsp butter (dbl for 4ppl) and half the Parmesan into the risotto. Divide risotto between plates. Sprinkle with the bacon and remaining Parmesan.
