Risotto Carbonara

Name: Risotto Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 200 g bacon lardons; 15 g butter; 1 small onion, finely chopped; 2 garlic cloves, crushed; 400 g risotto rice; 200 mL white wine; 1 L chicken or vegetable stock; 2 medium egg yolks; 2 tbsp. double cream; 50 g Parmesan, finely grated, plus extra to garnish; Small handful parsley, finely chopped

This makes a comforting main or an easy starter for six.

By The GH Kitchen TeamPublished: 08 November 2024

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Carbonara risotto, whatever next! It's delicious though, we promise. It's very easy but you have to be patient when adding your stock.

If you're a fan of this recipe, then we have lots of risotto recipes to try.

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Yields:

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Cal/Serv:

723

Ingredients

200 g bacon lardons
15 g butter
1 small onion, finely chopped
2 garlic cloves, crushed
400 g risotto rice
200 ml white wine
1 l chicken or vegetable stock
2 medium egg yolks
2 Tbsp. double cream
50 g Parmesan, finely grated, plus extra to garnish
Small handful parsley, finely chopped

Directions

1. Step 1Heat a large frying pan over high heat and fry the lardons until golden, about 5min. Using a slotted spoon, lift on to a plate. Turn down the heat to low-medium, add butter to the pan and fry the onion for 5min, until softened.
2. Step 2Stir in the garlic and fry for 1min, then stir in the rice and cook, stirring, for 1min. Add the wine and bubble until absorbed. Gradually add the stock 1 ladleful at a time, stirring constantly, only adding the next ladleful when the previous one has been absorbed – this should take about 20min. Remove from heat, cover and set aside to rest for 5min.
3. Step 3Meanwhile, in a small bowl whisk the egg yolks and cream to combine. Mix into the rested rice, along with the bacon and Parmesan. Check seasoning. Divide between 4 bowls and garnish with parsley, freshly ground black pepper and Parmesan, if you like. Serve.

Per serving:

Calories: 723
Protein: 26g
Total fat: 27g
Saturates: 13g
Carbs: 84g
Total sugars: 2g
Fibre: 3g

Delicious and easy risotto recipes that you'll return to again and again 🧀

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time