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Creamy Brussels sprouts and bacon risotto recipe

24 ratings

These mini brassicas pair perfectly with smoked streaky bacon and add a great nutty flavour to this rich and creamy risotto. Even the most ardent Brussels sceptic will happily eat the lot. See method

Serves 4
5 mins to prepare and 40 mins to cook
616 calories / serving

Ingredients

1 tbsp olive oil
6 rashers smoked streaky bacon, roughly chopped
1 onion, finely chopped
2 garlic cloves, crushed
2 x 180g packs Brussels sprouts, finely sliced
350g risotto rice
125ml white wine (optional)
2 reduced-salt chicken stock cubes, made up to 1ltr
50g Parmesan, finely grated
30g unsalted butter

Each serving contains

Energy
2570kj
616kcal 31%
Fat
24g 34%
Saturates
11g 53%
Sugars
7g 7%
Salt
2.8g 46%

of the reference intake
Carbohydrate 83.4g Protein 18.6g Fibre 5.9g

Method

Heat half the olive oil in a saucepan over a medium heat and fry the bacon for 7-9 mins until golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
Add the remaining olive oil and, over a low-medium heat, add the onion to the pan; cook for 5 mins until starting to soften, then add the garlic and cook for another 1 min. Add the sprouts and cook for 3 mins to soften slightly. Transfer ½ to a plate and set aside.
Add the rice and cook for 1 min to toast, then increase the heat to medium and add the white wine, if using. Stir until absorbed, then add a ladleful of stock to the rice and cook, stirring, until absorbed. Repeat, adding a ladleful of stock at a time, for 18-20 mins or until the rice is cooked but still has a little bite. You may not need all the stock.
Remove from the heat and stir through the Parmesan and butter; season to taste. Divide between 4 shallow bowls, top with the reserved sprouts and scatter over the bacon to serve.

See more Risotto recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.