Courgette And Bacon Risotto Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
• STEP 2.In the same skillet, sauté the courgettes until golden brown. Remove from the skillet and set aside.
• STEP 3.In a separate pot, heat the chicken broth until simmering.
• STEP 4.In the same skillet, add the Arborio rice and cook for a few minutes until lightly toasted.
• STEP 5.Gradually add the hot chicken broth to the rice, stirring constantly until the liquid is absorbed.
• STEP 6.Continue adding the broth, a ladleful at a time, and stirring until the rice is creamy and tender.
• STEP 7.Stir in the cooked bacon, sautéed courgettes, and grated Parmesan cheese.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve the Courgette and Bacon Risotto hot, garnished with extra Parmesan cheese.

Cooking Tips

• Make sure to use Arborio rice or another short-grain rice for the best texture and creaminess.
• You can add other vegetables like mushrooms or peas to the risotto for extra flavor and color.
• Stir the risotto constantly while adding the broth to prevent it from sticking to the bottom of the pot.

Storage and Serving

• Leftover Courgette and Bacon Risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a skillet or microwave until heated through.
• Serve the risotto as a main dish with a side salad, or as a side dish with grilled chicken or fish.