Beef Bacon Risotto Carbonara
with Tomato and Basil Side Salad
We took our classic pasta carbonara and turned it into a risotto for a decadent comforting meal with a fresh salad.
Cals 969 · Prot 48 · Carbs 98 · Fat 47
Family Friendly
35 min
We took our classic pasta carbonara and turned it into a risotto for a decadent comforting meal with a fresh salad.
Cals 969 · Prot 48 · Carbs 98 · Fat 47
Family Friendly
Ingredients
Carbonara
Beef bacon
160 Grams
Water
650 ML
Chicken stock cube
4*5*9*15*
0.5 Piece
Garlic cloves
1 Piece
Red onion
1 Piece
Arborio rice
160 Grams
Parmesan
4*
45 Grams
Organic Eggs
5*
1 Piece
Whipping cream
4*
50 ML
Black pepper
0.5 Tsp
Salad
Cherry tomatoes
150 Grams
Fresh basil
15 Grams
Lollo salad mix
100 Grams
Olive oil
2 Tbsp
Balsamic vinegar glaze
14*
30 ML
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4054 / 969 |
| Fats (g) | 46.8 |
| of which saturated (g) | 16.9 |
| Carbohydrates (g) | 98 |
| of which sugars (g) | 15.4 |
| Fibers (g) | 4.7 |
| Proteins (g) | 48.3 |
| Salt (g) | 6.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water.
- Add the stock cube and boiled measured water to a jug and set aside. This is the chicken stock.
- Finely slice the beef bacon.
- Peel and mince the garlic.
- Peel and cut the onion in half. Finely chop one half, and thinly slice the other half (to use in the salad).
2 Fry
- Heat a pan or pot over a medium-low heat and add the beef bacon.
- Gently fry for 4-5 min or until the bacon fat has rendered (begins to melt) and the beef bacon is crispy.
- Transfer the bacon to a plate, keeping the bacon fat in the pan.
3 Start risotto
- Add the onion to the pan and fry in the bacon fat for 2-3 min until softened.
- Add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
- Add 1/3 of the chicken stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 15 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is the risotto.
Tip! The amount of stock you will require depends on the size of your pan and the heat over which you simmer the risotto. Adjust the amount accordingly.
4 Make sauce
- Meanwhile, finely grate the parmesan.
- Separate the egg yolk from the egg white, discarding the white. Add the egg yolk to a small bowl.
- To the egg yolk, add the grated Parmesan and cream. Whisk until smooth.
- Season very generously with black pepper.
- This is your egg-cream mixture.
5 Finish risotto
- Once the risotto is tender and has absorbed all the liquid, turn the heat down to low.
- Add the egg-cream mixture to the pan, and cook for 1-2 min until the sauce coats the risotto.
- Stir in most of the beef bacon, reserving some for garnish.
- Keep warm until serving
Tip! Make sure the pan isn't too hot when you add your sauce, or the egg could scramble!
6 Serve
- Meanwhile, slice the tomatoes in half, and pick the basil.
- Into a bowl, add the crispy green lettuce, reserved sliced onions, tomatoes, and basil.
- Drizzle over some olive oil, balsamic glaze, and a pinch of salt.
- Serve the Beef Bacon Risotto Carbonara with the Tomato and Basil Side Salad.
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