Main Meals
Crispy lardon and spicy tomato risotto
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Wine/Spirit Pairing
Graham Beck Pinotage 2009
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- Basic risotto
- 250 g bacon lardons (alternatively, use snipped bacon bits)
- 1 x 400 g chopped tomatoes
- ½ t smoked paprika
- ½ cup flat-leaf parsley chopped
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Make the basic risotto as described in the link below.
When the risotto is cooked to your liking, add the canned tomatoes and smoked paprika and simmer for a further 10 minutes before removing from the heat and folding through the Parmesan and butter.
Pan-fry the remaining lardons until crisp, then scatter over the risotto and serve topped with chopped parsley.
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