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Carbonara Risotto

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Preparation time: 70 min
Serves 6 people
4.56 Average Rating

Think of this as the ultimate comfort crossover: creamy risotto meets the indulgent flavours of carbonara. The dish layers tender arborio rice with crisp bacon, silky egg and parmesan, producing a rich, satisfying bowl that feels both luxurious and homey. It makes a perfect midweek special or show-stopper dinner — with eggs doing the heavy lifting on flavour and protein.

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Ingredients

  • 1 tbsp olive oil
  • 20g butter
  • 1 large onion, finely chopped
  • 150g bacon or pancetta, diced
  • 1⅓ cups arborio rice
  • 2 cloves garlic, crushed
  • ¾ cup white wine
  • 1 ltr chicken stock, warmed
  • 3 eggs
  • ¾ cups grated Parmesan
  • ¾ cups grated Parmesan, extra
  • Chopped parsley, to garnish

Method

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  1. Preheat oven to 180°C fan forced.
  2. Place stock in a saucepan and bring to a simmer over medium heat.
  3. Heat oil and butter in a large stove and oven-proof pan over a medium heat. Add onion and bacon and cook, stirring occasionally for about 4 minutes. Stir in rice and garlic, cook for 1 minute or until all the grains are coated in the oil.
  4. Add wine. Simmer for 1-2 minutes or until reduced by half.
  5. Pour in stock. Cover with lid and bake 20 minutes. Remove from oven. The mixture will still be loose and have liquid present.
  6. Whisk together ¾ cup of the parmesan and eggs. Gently stir through the rice. Cover with lid and allow risotto to stand for 5-10 minutes.
  7. Serve topped with extra Parmesan, chopped parsley and freshly ground black pepper if desired.

Video

Notes

  • It is important to allow the rice to continue cooking and soaking up the stock and eggs after being in the oven. Rice will absorb quickly and lose its creaminess if left standing for longer than the recommended time. Serve immediately after standing time.
  • If risotto becomes too dry, stir through ¼ -½ cup hot water.
  • Wine can be omitted if preferred, but it does give the risotto a subtle acidity that is complementary. Add stock in its place to start the cooking process if wine is omitted.
  • Replace parsley with fresh thyme or chives.
  • Serve with a large side salad.

Nutrition Per Serve

  • 340g Serving size
  • 1940kJ 464kcal Energy
  • 22g Protein
  • 23g Total fat
  • 11g Saturated fat
  • 35g Carbs (total)
  • 1g Carbs (sugar)
  • 1425mg Sodium
  • 1g Fibre
  • 2µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.56

5 reviews

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