Bacon & Veggie Risotto

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Ingredients

• 2 rasher of bacon
• 1/2 cup arborio rice
• 100g zucchini - diced
• 100g carrot - diced
• 80g green beans - cut in 3rds
• 1/4 cup frozen corn kernels
• 3 cup water
• 2 stock cube (we recommend Massel 7s)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp dried chives
• 1 tbsp garlic oil
• 1 tbsp parmesan cheese

Directions

1. In a small saucepan bring water to a boil and simmer.
2. In a medium sized saucepan heat 1tbs Garlic infused oil and cook bacon until well browned.
3. Once bacon is browned, add in diced carrot and cook for 2 mins until it has started to soften.
4. Add in diced zucchini, stock cube, herbs, spices and Arborio rice and cook for another 1 minute until rice is toasted.
5. Reduce heat to medium/low and add in the simmering water, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat with the remaining water (this should take about 25mins).
6. Add green beans and corn to rice mixture with the second last ladleful of water.
7. Once all water has been added and absorbed the rice should be cooked (tender but firm to the bite). Add in parmesan cheese, stir to combine and serve.