Ingredients
- 2 ½ dl water
- ½ x vegetable bouillon
- 75 g bacon
- 1 clove garlic
- ½ x yellow onion
- 1 dl risotto
- ½ dl cream
- 50 g cheese
- ¼ x lemon
- ⅓ pack parsley
Method
- Boil water and vegetable bouillon.
- Dice the bacon and fry in a large saucepan. Add minced garlic and diced onion when the bacon is almost finished.
- Add risotto rice to the saucepan, along with a quarter of the vegetable stock. Stir until the rice has absorbed all the liquid, before pouring in the same amount of broth again. Stirring in broth, ladle by ladle, makes that perfectly gooey risotto. Repeat until there is no broth left.
- Finally, add cream and cheese. Turn down the heat and stir until the cheese has melted. Season with lemon juice and finely chopped parsley.
