Spring risotto with feta cheese, bacon & herbs

30 Min
pretty easy
4 People
Rating starstar_borderstar_borderstar_borderstar_border
Beautiful light risotto cooked with free-range bacon from WA local Margaret River based business The farm house. A high vegetable content makes this a perfect mid-week meal with a delicious twist using feta cheese and fresh herbs as topping!

No Pork option - replacement is 1 packet bresaola
1. Heat a large deep frypan with 1 tbsp oil over medium heat. Dice onion, celery and bacon, add to pan as you go. Cook for 5-6 minutes, or until softened. Add crushed garlic and 1 tsp paprika. Boil the kettle with water.

2. Stir in rice, sugo and 1 cup hot water from the kettle. Simmer, stirring regularly, adding 1 cup hot water at a time, after each absorption (4-5 cups in total).

3. Grate (or very finely dice) carrots and zucchini, add to risotto.

4. Crumble feta cheese and chop chives, sage leaves and trimmed snow peas. Toss together with 1 tbsp olive oil, salt and pepper to taste.

5. Serve risotto topped with feta, herb and snow pea mixture.

Finish with 2 tbsp butter or 1 tbsp olive oil for extra creaminess.

No Pork option - replacement is bresaola
brown onion 1
celery 2 sticks
bacon 1 packet (150g)
garlic 2 cloves

arborio rice 300g
tomato sugo 1/2 jar (175g)

carrots 2
zucchini 1/2

feta cheese 1/2 packet
chives 1/3 bunch
sage 1/2 packet
snow peas 1/2 punnet

From your pantry:
olive oil + oil (for cooking), salt, pepper, ground paprika