Risotto Alla Napoletana Recipe
Servings: 1
Ingredients
- 150 gm streaky bacon diced
- 2 x onions finely minced
- 250 gm shortgrain rice
- 900 ml stock
- 1 x bay leaf
- 1 x salt pepper dry thyme
- 350 gm tomatoes
- 2 Tbsp. minced parsley
- 100 gm grated Parmesan cheese
Directions
- Fry the bacon gently in a pan till the fat runs.
- Add in the onions and fry for 5 min till they begin to soften.
- Add in the rice and fry stirring for 3 min till it begins to look transparent.
- Add in the stock bay leaf salt and pepper.
- Bring to the boil cover and simmer over a low heat for about 20 min till the rice is tender and has absorbed all the liquid.
- Reserve 1 tomato for garnishing.
- Skin seed and chop the remainder and mix with a healthy pinch of thyme.
- Add in to the rice after it has been cooking for 10 min.
- Slice the reserved tomato.
- To serve garnish the risotto with minced parsley and tomato slices and hand the grated cheese separately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1540g | |
| Calories 647 | |
| Calories from Fat 280 | 43% |
| Total Fat 31.84g | 40% |
| Saturated Fat 18.58g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 4534mg | 189% |
| Potassium 1723mg | 49% |
| Total Carbs 38.86g | 10% |
| Dietary Fiber 8.5g | 28% |
| Sugars 17.73g | 12% |
| Protein 54.37g | 87% |
