LEFTOVER BACON RISOTTO
Restrisotto med bacon
To make cooking magic out of leftovers is very rewarding. Here's a tip for a scrumptious risotto, spicy and delicious for dinner.
Serves 4
1.2 cups long-grained rice
2.4 cups bouillon (I normally use chicken bouillon)
2 onions
1 carrot
2 tomatoes
approx 11 oz leftover roast or other leftover boneless meat
3½ oz streaky bacon
2 tablespoons butter or margarine
salt, celery salt, black pepper
2 tablespoons chopped parsley
Boil the rice in bouillon on low heat, covered, for about 20 minutes. Trim the vegetables. Chop the onions and coarsely grate the carrot. Scald and skin the tomatoes and cut them in wedges. Dice leftover meat and bacon. Heat up the fat in a pot and sautée onions, carrot and bacon without browning. Increase the heat, add the diced meat and quickly brown while stirring. Flavor with salt, celery salt and black pepper, then add rice and tomato wedges.
Heat through and stir gently so that all blends well. Check for seasoning and adjust if necessary. Serve the risotto sprinkled with chopped parsley and a salad.
Enjoy!
Bella
Restrisotto med bacon
To make cooking magic out of leftovers is very rewarding. Here's a tip for a scrumptious risotto, spicy and delicious for dinner.
Serves 4
1.2 cups long-grained rice
2.4 cups bouillon (I normally use chicken bouillon)
2 onions
1 carrot
2 tomatoes
approx 11 oz leftover roast or other leftover boneless meat
3½ oz streaky bacon
2 tablespoons butter or margarine
salt, celery salt, black pepper
2 tablespoons chopped parsley
Boil the rice in bouillon on low heat, covered, for about 20 minutes. Trim the vegetables. Chop the onions and coarsely grate the carrot. Scald and skin the tomatoes and cut them in wedges. Dice leftover meat and bacon. Heat up the fat in a pot and sautée onions, carrot and bacon without browning. Increase the heat, add the diced meat and quickly brown while stirring. Flavor with salt, celery salt and black pepper, then add rice and tomato wedges.
Heat through and stir gently so that all blends well. Check for seasoning and adjust if necessary. Serve the risotto sprinkled with chopped parsley and a salad.
Enjoy!
Bella
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