Co-funded by the Creative Europe Programme of the European Union
enjoyEurope

POTATO RISOTTO WITH BACON AND COURGETTE

Ingredients for 4

  • 6 potatoes (e.g. Rooster potatoes) (approximately 800 g)
  • 2 tbsp mint
  • 2 courgettes
  • 2 cloves garlic
  • 150 g bacon cubes
  • 1 l vegetable stock
  • 25 g butter
  • 1 tbsp olive oil
  • salt and pepper
EUPOTATOES28230 website 820x480 recipes 68
Cooking time: 45 MIN

For this potato risotto we were inspired by the Italian classic and the top Belgian products.

  1. Peel the potatoes and cut them into ½ cm dice.
  2. Chop the garlic.
  3. Heat the olive oil in a pan and fry the garlic in it. Add the potato cubes and fry for 2 minutes.
  4. Add 1/3 of the vegetable stock and reduce completely over a low heat. Repeat this operation.
  5. Cut the courgettes in half lengthwise, cut them into ½ cm cubes and add them together with the bacon.
  6. Add the remaining stock and leave to reduce again. Finally, add the butter and finely chopped mint.
  7. Stir and season the risotto with salt and pepper.
  8. Serve immediately.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association
SURPRISE ME!
random potatoe random potatoe

This website uses cookies. Find out more about cookies by reading our Cookie Policy. By clicking on the “I understand” button or staying on this website we take to mean that you understand the Cookie Policy and you agree with the use of cookies.

I understand