Easy Cheesy Risotto Carbonara
Easy Cheesy Risotto Carbonara



  • 60ml olive oil
  • 1 chopped onion
  • 1 chopped garlic clove
  • 200g chopped smoky bacon
  • 2 eggs plus 3 egg yolks
  • 160g grated parmesan
  • 250g risotto rice
  • 1.25ml chicken stock
  • Heat the oil in a large saucepan and add the garlic, onion and bacon. Cook for about 12 mins. Meanwhile, combine the eggs, yolks and cheese in a bowl and season generously with pepper.
  • Stir the rice into the onion mixture and cook for 1 minute, then add the stock a ladleful at a time for 20 mins, or until the liquid has been absorbed. Once the rice is al dente, remove from the heat and allow to sit for 2 mins, then add the egg mixture and stir for 3 mins until rich and creamy. Season well, scatter with plenty of extra parmesan and pepper, and serve.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box