Winter risotto

NZ Woman's Weekly 5/6/2010

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Risotto is an easy, one pan dish which will warm up the whole family on those chilly winter nights.

1 tbsp	Olive oil
50 g	Butter
1	Onion, Finely chopped
4	Streaky bacon, 1cm strips
2 cups	Arborio rice
1½ Ltr	Chicken stock
200 g	Silverbeet
6	Spring onions, Finely sliced
½ cup	Parmesan cheese, Grated
1 to taste	Salt & freshly ground pepper
1	Chives, Small bunch, chopped
4	Streaky bacon, Grilled until crisp and roughly chopped

Heat the oil and half the butter in a large pan. Add onion and chopped bacon, then cook over a medium heat for 5 minutes. Stir in rice and cook for 1 minute, stirring. Add stock gradually, a ladleful at a time, adding more as liquid is absorbed.
Taste a rice grain to check it is cooked - if not, add an extra splash of water or stock and cook for a further 2 minutes.
Drain silverbeet and squeeze lightly to remove excess water. Add to the risotto with spring onions and parmesan. Stir in the remaining butter and season to taste.
Stir in chives and crispy bacon, garnish with the remaining parmesan and serve.