Creamy Lemon and Zucchini Orzotto with Crispy Bacon

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop spinach. Zest lemon and cut into wedges. Dice bacon.

Cook half bacon in a deep sided pan on medium heat, for 2 - 3 minutes until crispy. Set aside to cool down a little.

In the same pan on medium heat, add a little oil. Cook onions, remaining bacon and garlic for 2 minutes until fragrant. Add risoni, zucchini, lemon zest, and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until risoni and zucchini are slightly brown.

Reduce heat to medium-low, stir in 3-3¹⁄₂ cups of water, stock concentrate and a squeeze of lemon juice from 3 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 minutes, stirring often. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Divide the orzotto between bowls. Top with parmesan and remaining crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop spinach. Zest lemon and cut into wedges. Dice bacon.

Cook half bacon in a deep sided pan on medium heat, for 2 - 3 minutes until crispy. Set aside to cool down a little.

In the same pan on medium heat, add a little oil. Cook onions, remaining bacon and garlic for 2 minutes until fragrant. Add risoni, zucchini, lemon zest, and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until risoni and zucchini are slightly brown.

Reduce heat to medium-low, stir in 4 cups of water, stock concentrate and a squeeze of lemon juice from 3 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 minutes, stirring often. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Divide the orzotto between bowls. Top with parmesan and remaining crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop spinach. Zest lemon and cut into wedges. Dice bacon.

Cook half bacon in a deep sided pan on medium heat, for 2 - 3 minutes until crispy. Set aside to cool down a little.

In the same pan on medium heat, add a little oil. Cook onions, remaining bacon and garlic for 2 minutes until fragrant. Add risoni, zucchini, lemon zest, and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until risoni and zucchini are slightly brown.

Reduce heat to medium-low, stir in 2 cups of water, stock concentrate and a squeeze of lemon juice from 2 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 minutes, stirring often. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Divide the orzotto between bowls. Top with parmesan and remaining crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop spinach. Zest lemon and cut into wedges. Dice bacon.

Cook half bacon in a deep sided pan on medium heat, for 2 - 3 minutes until crispy. Set aside to cool down a little.

In the same pan on medium heat, add a little oil. Cook onions, remaining bacon and garlic for 2 minutes until fragrant. Add risoni, zucchini, lemon zest, and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until risoni and zucchini are slightly brown.

Reduce heat to medium-low, stir in 2 cups of water, stock concentrate and a squeeze of lemon juice from 2 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 minutes, stirring often. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Divide the orzotto between bowls. Top with parmesan and remaining crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop spinach. Zest lemon and cut into wedges. Dice bacon.

Cook half bacon in a deep sided pan on medium heat, for 2 - 3 minutes until crispy. Set aside to cool down a little.

In the same pan on medium heat, add a little oil. Cook onions, remaining bacon and garlic for 2 minutes until fragrant. Add risoni, zucchini, lemon zest, and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until risoni and zucchini are slightly brown.

Reduce heat to medium-low, stir in 2 cups of water, stock concentrate and a squeeze of lemon juice from 2 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 minutes, stirring often. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Divide the orzotto between bowls. Top with parmesan and remaining crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop spinach. Zest lemon and cut into wedges. Dice bacon.

Cook half bacon in a deep sided pan on medium heat, for 2 - 3 minutes until crispy. Set aside to cool down a little.

In the same pan on medium heat, add a little oil. Cook onions, remaining bacon and garlic for 2 minutes until fragrant. Add risoni, zucchini, lemon zest, and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until risoni and zucchini are slightly brown.

Reduce heat to medium-low, stir in 2 cups of water, stock concentrate and a squeeze of lemon juice from 2 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 minutes, stirring often. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Divide the orzotto between bowls. Top with parmesan and remaining crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!