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