Crispy lardon and spicy tomato risotto

Crispy lardon and spicy tomato risotto

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  • 4
  • Easy
  • 20 minutes
  • 50 minutes
  • Graham Beck Pinotage 2009


  • 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

Cooking Instructions

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.

Learn how to master the risotto here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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