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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
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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.

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