Truffle and Bacon Risotto

Truffle and Baby Spinach Risotto

INGREDIENTS

• 6 Streaky Bacon, chopped into 1cm width pieces
• 150g Baby Spinach
• 5C Chicken Stock (5 tsp Chicken Stock Powder mixed with 5C Water)
• 3 Tbsp Truffle Oil
• 1 Tbsp Olive Oil
• 1 1/2C Arborio Rice
• Parsley, handful, roughly diced
• 1/2 tsp Salt, ground
• 1/2 tsp Pepper, freshly ground

INSTRUCTIONS

1. Heat 2 Tbsp of the Truffle Oil and 1 Tbsp Olive Oil in a non-stick frying pan over medium-high heat.
2. Add the bacon and fry both sides until browned.
3. Add the rice to the pan and toss to coat in the oil. Fry for a few minutes, occasionally stirring.
4. Add the chicken stock, a cup at a time, until absorbed by the rice. Stir occasionally.
5. Once the chicken stock has been absorbed by the rice and it is cooked through (if it is not cooked through, add some additionally water and wait for absorbtion), remove from the heat.
6. Add the baby spinach, 1 Tbsp of truffle oil, salt, and pepper and fold through.
7. Serve while warm, topped with the chopped parsley.