Savoy Cabbage Risotto Recipes

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CHESTNUT AND BACON RISOTTO WITH SAVOY CABBAGE



Chestnut and Bacon Risotto With Savoy Cabbage image

This combination is so autumnal. Roast your own chestnuts if you wish or you can buy cooked vacuum-packed chestnuts at specialty stores. This is rich, filling risotto from Food and Drink. This will serve two as a main course, or four as a side dish. :)

Provided by Leslie

Categories     Rice

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

3 cups chicken stock
1 tablespoon olive oil
3 1/2 ounces side bacon, cut into 1-inch pieces
1 small onion, finely diced
4 celery ribs, finely diced
3/4 cup arborio rice
2 tablespoons dry vermouth
7 ounces cooked chestnuts
1 cup savoy cabbage, finely shredded
salt & freshly ground black pepper
1 tablespoon unsalted butter
parmesan cheese, freshly grated

Steps:

  • Pour the chicken stock into a saucepan and bring to a boil.
  • Meanwhile, heat the oil in a medium saucepan.
  • Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
  • Add the rice and stir so that the rice becomes coated in the oil.
  • Add the vermouth and stir until the rice has absorbed all the liquid.
  • Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
  • Continue this process for 15 minutes, adding stock by the ladleful.
  • Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
  • Season with salt and pepper, then stir in the butter.
  • Divide between serving bowls and pass the Parmesan cheese.

Nutrition Facts : Calories 969, Fat 41.2, SaturatedFat 13.6, Cholesterol 60.1, Sodium 1009.8, Carbohydrate 124.6, Fiber 5, Sugar 9.4, Protein 23

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