Cure & Simple - Recipe

The Recipe

Spring Green Risotto with Crispy Bacon Shards
Serves: 4 | Cooking time: 45 minutes
  • 300g baby spinach
  • 5 mint sprigs, leaves removed
  • Small parsley bunch
  • ½ garlic clove, grated
  • 3 tbsp olive oil
  • 5-6 tbsp hot water
  • For the risotto:
  • 8 rashers of Cure & Simple smoked streaky
  • bacon
  • 1 tbsp olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, crushed
  • 300g Arborio risotto rice
  • 200ml dry white wine
  • 1 litre chicken stock
  • 1 lemon, zested and juiced
  • 30g parmesan, finely grated
  • 100g petit pois, frozen or fresh
  • Large knob of butter
  • 80g feta cheese
  1. Fill a medium-sized saucepan with water and bring to a boil. Add the spinach in batches and blanche for around 20-30 seconds until bright green. Remove with a slotted spoon and place in a colander to drain. Add the mint and parsley to the boiling water and blanche for 10-15 seconds until bright green and lift out into the colander with the spinach. Place all the greens into a clean tea towel and squeeze out all the water, then tip into a food processor or blender with the grated garlic, olive oil and 2 tbsp of the hot water. Blend the greens, adding 1 tbsp at a time of hot water until it comes together in a smooth puree, then set aside. Discard the water in the saucepan, then pour the stock in and bring to a simmer
  2. Meanwhile, in a heavy-bottomed pan, cook the bacon on a moderate heat until very crisp, then set aside to drain on a piece of kitchen towel.
  3. In the same pan, add the diced shallot and garlic and cook on a moderate heat for 5 minutes until soft. Add the rice and stir for 3-4 minutes until the grains are glossy and going translucent at the ends
  4. Keeping the pan on a moderate heat, add the white wine and stir until completely absorbed. Now add the hot stock one ladle at a time, stirring continuously until each ladle has been absorbed. When you get through 3/4 of the hot stock, taste the rice after every other ladle to see if the rice is cooked. If you need more liquid, use hot water
  5. Once the rice is cooked, turn down the heat and add the green puree to the pan with the lemon zest and juice, parmesan, petite pois and a large knob of butter. Crumble in half the feta, season, and stir until everything comes together. Just before serving, stir in a small ladle of stock or hot water to loosen the risotto then spoon into bowls, crumble over the remaining feta and tear up the crispy bacon into shards to top each bowl

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef