Bacon and broccoli risotto

Bacon and broccoli risotto
Make this warm and comforting number for cosy nights in
Serves 2  / 
Prep 5 mins  / 
Cook 35 mins


4 rashers Co-op Irresistible hickory BBQ streaky bacon
25g Co-op unsalted butter
1 onion, finely chopped
200g risotto rice
850ml vegetable stock
100g tenderstem broccoli
25g Co-op Parmesan, grated


Dry fry the bacon in a large non-stick pan for 5 mins, until crisp, and set aside.

In the same pan melt the butter and gently fry the onion for 5 mins, until soft.

Add the rice to the pan and stir until coated in the butter.

Slowly add the stock a little at a time, until almost all the liquid has been absorbed by the rice. Stir frequently and continue adding the stock, until it's all been added and the rice is tender (this will take about 20 mins).

Meanwhile, bring a saucepan of water to the boil and add the broccoli.

Cook for 3-4 mins, until wilted, then drain.

Season the rice with pepper and stir through three-quarters of the Parmesan and half the broccoli.

Spoon onto plates, crumble over the bacon, then top with the remaining broccoli and Parmesan.