Directions:
- Heat the butter in a saute pan and cook the onion, garlic and bacon for 5 minutes until softened and golden. Stir in the rice and cook for 1 minute.
- Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed. Stir in the parsley and season with a tiny pinch of salt and some black pepper.
- Roughly dice the cheese and stir into the risotto. Quickly divide the risotto into 4 bowl, before the cheese has completely melted, and finish with a good grind of black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.21 Kcal (2756 kJ) | ||
| Calories from fat | 284.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.62g | 49% | |
|---|---|---|---|
| Cholesterol | 43.14mg | 14% | |
| Sodium | 972.31mg | 41% | |
| Potassium | 336.29mg | 7% | |
| Total Carbs | 62.79g | 21% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 24.67g | 49% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 214mg | 21% | |
| Amount Per 100 g | |||
| Calories | 173.63 Kcal (727 kJ) | ||
| Calories from fat | 75.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 49% | |
|---|---|---|---|
| Cholesterol | 11.38mg | 14% | |
| Sodium | 256.48mg | 41% | |
| Potassium | 88.71mg | 7% | |
| Total Carbs | 16.56g | 21% | |
| Sugars | 1.33g | 20% | |
| Dietary Fiber | 0.31g | 5% | |
| Protein | 6.51g | 49% | |
| Vitamin C | 1.1mg | 7% | |
| Vitamin A | 0.1mg | 15% | |
| Calcium | 56.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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