Risotto is a great vessel for flavours. Spinach and bacon make a wonderful combination and go very well together in this risotto.
- 1 tsp sunflower oil
- 1 onion, chopped finely
- 40gr bacon rashers, in strips
- 75gr risotto rice
- 1/2 stock cube
- 125ml water
- 160gr spinach
Serves 1 as part of the Budget Challenge
Heat the sunflower oil. Sweat the onions until soft.
Add the bacon and sweat gently.
When the bacon has started letting go of its fat, add the rice. Toss well to coat all the rice kernels.
Add the stock cube and half of the water. Shake the pan well.
Leave the rice to simmer gently, while tossing occasionally. Do not go and stir the risotto, just leave it be.
When the rice has absorbed almost all the moisture, add a bit more water. Do this until the rice is cooked. You may need a bit more water, or less, depending on how high your flame is and the surface area of your pan.
When almost cooked, but the center is still gritty, be very careful with addng water, you might overdo it and end up with soup (or overcooked rice if you try to cook out the water).
When the center is still a bit gritty but almost done, add the spinach. Toss well.
The rice is cooked when the center is no longer gritty/grainy, but does have some bite left to it.