Bacon & mushroom ragout with carrot risotto

Bacon & mushroom ragout with carrot risotto

Total: 40 min. | Active: 40 min.
Nutritional value / person: 610 kcal
, Fat: 30 g
, Carbohydrate: 59 g
, Protein: 20 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To make the risotto

1 tbsp olive oil
1 onion, finely chopped
400 g carrots, coarsely grated
250 g risotto rice
1 dl white wine
6 dl vegetable bouillon, hot
50 g grated Sbrinz

Mushroom ragout

12 slice bacon (approx. 150 g)
500 g mushrooms, quartered
1 dl white wine
125 g cream cheese with herbs (e.g. Cointreau)
½ tsp salt
a little pepper
1 bunch flat-leaf parsley, finely chopped
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How it's done

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To make the risotto

Heat the oil in a pan. Sauté the onion and carrots. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente, stir in the cheese.

Mushroom ragout

Without adding any oil, fry the bacon in a wide-bottomed frying pan for approx. 2 mins. until crispy. Remove from the pan, add the mushrooms to the same pan and fry for approx. 2 mins. Pour in the wine, add the cream cheese, simmer for approx. 4 mins. and season. Sprinkle with parsley.

Good to know
Serve: Plate up the risotto, top with the ragout and bacon, sprinkle with parsley.

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