Risotto Carbonara

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

By The Good Housekeeping Cookery TeamPublished: 08 November 2024

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:

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

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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