RISOTTO CARBONARA

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PREP TIME: 15 minutes

COOK TIME: 30 minutes

SERVES: 2

INGREDIENTS

6 rashes streaky bacon, diced

1 ½ teaspoons olive oil

3 garlic cloves, thinly sliced

1 brown onion, chopped

150 g arborio rice

750 ml chicken stock

CARBONARA

2 egg yolks

1 whole egg

150 g finely grated Ashgrove Extra Tasty cheese

METHOD

Step 1

Add the bacon, oil, garlic and onion to a saucepan and cook for 2-3 minutes, until the onion is translucent.

Add the rice, stirring to coat the rice with the oil and fat from the bacon and cook for a minute

Add enough chicken stock to cover the rice, bring to the boil and reduce heat to simmer

Once the stock has been absorbed into the rice gradually add more chicken stock until all stock is used

Turn heat off

Step 2

Whisk the eggs and cheese in a bowl

Step 3

Gradually add spoonfuls of the risotto to your egg and cheese mixture, mixing as you go

Add a pinch of salt and black pepper and serve