Serves 4

Ingredients

  • 350g risotto
  • 1 onion – chopped
  • 150g cavolo nero – taken of stalks and shredded finely
  • 150g mushrooms –chopped
  • 1 tbsp butter
  • 1 glass white wine
  • 400 ml of veg or chicken stock
  • 2 cloves of garlic
  • Salt and pepper to taste
  • Grated parmesan cheese
  • Optional: 4 slices of bacon or 100g ham chopped finely.

Method

  1. Fry the onion in the butter
  2. Add the risotto and garlic once the onion is starting to colour.
  3. Let the risotto soak up the butter then add the wine. Once the risotto is soaking up the wine, start adding the stock bit by bit whilst stirring.
  4. When all the stock is added add the mushrooms and cavalo nero. Cover with a lid until the cavolo nero is shrunk and the mushrooms are soft.
  5. If using bacon fry this until crisp whilst the risotto is cooking then add the bacon or ham if using.