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Bacon and broccoli risotto

Bacon and broccoli risotto


Make this warm and comforting dish for cosy nights in

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2824kj 674kcal
  • Fat
    High 39%
  • Saturates
    High 55%
  • Sugar
    Low 39%
  • Salt
    High 39%

% of adult’s reference intake | Carbohydrates per serving : 87g


  • 4 rashers Co-op Irresistible hickory BBQ streaky bacon
  • 25g Co-op unsalted butter
  • 1 onion, finely chopped
  • 200g risotto rice
  • 850ml vegetable stock
  • 100g tenderstem broccoli
  • 25g Co-op Parmesan, grated


  1. Dry fry the bacon in a large non-stick pan for 5 mins, until crisp, and set aside
  2. In the same pan melt the butter and gently fry the onion for 5 mins, until soft
  3. Add the rice to the pan and stir until coated in the butter
  4. Slowly add the stock a little at a time, until almost all the liquid has been absorbed by the rice. Stir frequently and continue adding the stock, until it's all been added and the rice is tender (this will take about 20 mins)
  5. Meanwhile, bring a saucepan of water to the boil and add the broccoli. Cook for 3-4 mins, until wilted, then drain
  6. Season the rice with pepper and stir through three-quarters of the Parmesan and half the broccoli
  7. Spoon onto plates, crumble over the bacon, then top with the remaining broccoli and Parmesan.

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