Chestnut and Bacon Risotto with Savoy Cabbage
Indulge in the rich, hearty flavors of this Chestnut and Bacon Risotto with Savoy Cabbage—a comforting dish that’s perfect for cozy evenings. Creamy Arborio rice is lovingly cooked to perfection, infused with the smoky richness of crispy bacon, the nutty sweetness of tender chestnuts, and the earthy freshness of wilted Savoy cabbage. A splash of dry white wine adds a touch of elegance, while Parmesan cheese and a hint of fresh thyme bring everything together in a symphony of flavors. This easy-to-make risotto showcases classic Italian cooking techniques and seasonal ingredients, making it an ideal choice for both weeknight dinners and special occasions. Serve it warm with extra Parmesan for a decadent, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 150 grams Smoked bacon, chopped
- 150 grams Cooked chestnuts, roughly chopped
- 150 grams Savoy cabbage, finely shredded
- 50 grams Unsalted butter
- 2 tablespoons Olive oil
- 1 whole Shallot, finely diced
- 1 whole Garlic clove, minced
- 125 milliliters Dry white wine
- 1 liters Chicken or vegetable stock, warm
- 50 grams Freshly grated Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Heat 1 tablespoon of olive oil in a deep pan over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
Add the finely diced shallot and minced garlic to the pan. Cook for 2-3 minutes until softened and fragrant, stirring frequently.
Add the Arborio rice to the pan and stir well to coat the grains in the fat. Cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and cook, stirring constantly, until the liquid has evaporated.
Begin adding the warm stock, one ladle at a time, stirring continuously and allowing each ladleful to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.
While the risotto is cooking, heat the remaining tablespoon of olive oil in a separate pan. Add the shredded Savoy cabbage and cook over medium heat for 3-4 minutes until wilted but still slightly crunchy. Season lightly with salt and pepper, then set aside.
Once the risotto is nearly cooked, stir in the chopped chestnuts, cooked bacon, wilted Savoy cabbage, and fresh thyme leaves. Cook for another 2-3 minutes to heat through.
Remove the risotto from the heat and stir in the butter and grated Parmesan cheese. Taste and adjust the seasoning with salt and black pepper if necessary.
Cover the pan and let the risotto rest for 2 minutes before serving.
Serve the risotto warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
