Total Time: 40 min
|6 cups||Organic Chicken Or Vegetable Stock||1½ L|
|4||Slices Of Certified Humane Smoked Bacon|
|1||Stalk Of Celery|
|½||A Bunch Of Fresh Flat-leaf Parsley|
|1||Fresh Red Chile|
|3 tbsp||Unsalted Butter||45 mL|
|2 cups||Risotto Rice||500 mL|
|1||Small Wineglass Of White Wine|
|2||Handfuls Of Spinach|
|2||Large Handfuls Of Freshly Grated Parmesan Cheese|
|Per serving (⅙ of the recipe)|
|Total fat||14 g|
|Sat fat||7 g|
Pour the stock into a saucepan, heat gently over a low heat and keep warm.
Finely chop the bacon, peel and finely chop the onion and trim and finely chop the celery. Pick the parsley leaves and set aside, finely chopping the stalks. Seed and finely chop the chile.
Heat most of the butter in a large saucepan over a medium high heat, then add the bacon for 2 to 3 minutes, or until golden.
Add the onion, celery, parsley stalks and chile to the pan, reduce the heat and cook gently for 10 minutes, or until soft but not coloured.
Add the risotto rice and stir well. After a minute or so the rice will turn slightly translucent – at this point, pour in the wine and keep stirring.
Pour in 1 ladleful of the warm stock and add a pinch of sea salt. Turn the heat down to a simmer and allow the liquid to be absorbed, stirring regularly.
Keep adding ladlefuls of stock, one at a time, stirring well and allowing each one to be absorbed before adding the next. This process will take about 20 minutes in total.
Meanwhile, finely chop the zucchini and roughly chop the spinach.
When there are just a couple of ladlefuls of stock left, add the chopped zucchini to the stock, then ladle this mixture, a bit at a time, into the risotto, letting it absorb into the rice. Keep going until your rice is soft, but still has a slight bite to it.
Season with sea salt and black pepper and remove from the heat.
At this point, stir in the spinach, the remaining butter, parsley leaves, and most of the Parmesan.
Place a lid on the pan and leave for 2 minutes, then serve with the remaining Parmesan sprinkled on top.
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