• 1 white onion
  • 1 1/2 cups of green beans
  • 300g risotto rice
  • 50g salted butter
  • 8 rashers of non-smoked bacon
  • Salt and pepper to season
  • Stock - I used 500ml vegetable and 500ml chicken (Knorr stock melts)
  • Small glass of wine (optional)
  • Parmesan to serve (optional)


  • STEP 1
    Fry finely chopped onions and bacon until the onions are translucent. This should be around ten minutes.
  • STEP 2
    Add risotto rice and take off the heat to stir. Add the wine now if chosen to use. Cook through for three minutes.
  • STEP 3
    Add stock gradually. I started with the vegetable, added the green beans then the chicken stock. You should add stock when there is barely any liquid in the pan.
  • STEP 4
    Once the rice is cooked it's ready to serve. Top with parmesan if you like.

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