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Empty Cupboards Full Freezer Risotto

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This is a risotto made out of things I hoard in my freezer - like herbs,stock, good bacon and parmesan cheese


Serves: 4

  • ½ finely chopped onion
  • 1 stick diced celery
  • 1 diced carrot
  • 1 diced green bell pepper
  • 2 rashers unsmoked bacon
  • 1 cup risotto rice
  • 1 clove garlic
  • 1 sprig fresh rosemary
  • 4 sage leaves
  • 1 sprig marjoram
  • 1 sprig thyme
  • 20 sprigs fresh chives
  • ½ cup vermouth
  • 6 cups chicken broth (or vegetable stock)
  • 1 pinch of sea salt
  • 1 pinch of freshly ground pepper
  • grated Parmesan


Empty Cupboards Full Freezer Risotto is a community recipe submitted by samd and has not been tested by so we are not able to answer questions regarding this recipe.

  • 1/2 onion, finely chopped 1 stalk of celery, diced 1 carrot, diced 1 green bell pepper, diced 2 rashers of meaty bacon, preferably unsmoked or very lightly smokey Saute the above in olive oil for 5 minutes
  • Add 1 cup risotto rice - I used regular Arborio Add 1 large clove of garlic
  • Finely chop the following fresh or frozen herbs 1 stalk rosemary 3 or 4 leaves of sage 1 sprig marjoram 1 sprig thyme 20 chive stalks, give or take - please don't count them Add to the rice mixture
  • Then add 1/2 cup dry vermouth and cook until absorbed. Then add veal stock, 1/2 cup at a time until the rice is tender but 'bites back' as they say. (I only used veal stock because I had some left over in the freezer) Once its fully cooked then season with sea salt and ground pepper and add freshly grated parmesan cheese.
  • I always add my salt to risotto at the beginning with the rice and I pound peppercorns with my pestle and mortar and add them halfway.
  • Tell us what you think