Leek, Bacon and Winter Greens Risotto
Photography Josh Griggs.
Leeks, bacon and greens are a wonderful combination – add sage, garlic and parmesan and you’ve created a winner.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
knob of butter
1 onion, finely chopped
1 leek, finely sliced
2 cloves garlic, crushed
2 tablespoons chopped sage
1½ cups arborio rice
½ cup white wine
4 cups chicken stock, hot
sea salt and ground pepper
Winter greens
1 tablespoon olive oil
2 cloves garlic, crushed
pinch chilli flakes
100 grams streaky bacon, thinly sliced
250 grams broccolini
100 grams baby spinach or silverbeet leaves
¼ cup mascarpone
parmesan cheese, for grating
METHOD
Winter greens: Heat the oil in a large sauté pan and add the garlic, chilli and bacon. Cook over a medium heat for 5 minutes. Cut the broccolini into bite-sized pieces and add to the pan. Cook until crisp tender, then add the spinach or silverbeet leaves and turn to wilt. Season with salt and pepper. Set aside.
Risotto: Heat the oil and butter in a saucepan and add the onion, leek, garlic and sage. Season with salt and pepper, cover and cook until tender. Add the rice and stir for 1 minute.
Add the wine and simmer until it has been absorbed. Add the stock, a ladleful at a time, stirring until each has been absorbed before adding the next. After about 20 minutes the risotto should be quite loose in consistency, with the rice cooked but still with a tiny bite. Stir in the mascarpone and the bacon and greens.
To serve: Spoon the risotto into warm shallow dishes and top with a generous grating of parmesan. Serves 4.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.