Rabbit Risotto with Sundried Tomatoes and Pesto

Ingredients:

200g butter (This is a traditional French recipe, the quantity of butter can be adjusted to suit your palate)

1 packet Risotto Ortolano with Spring vegetables

½ cup sundried tomatoes cut into fine slithers

250g bacon diced

1 rabbit, boned and sliced finely

1 bay leaf

2 tbsp Pesto

Chopped parsley

Method

Heat butter in large frying pan, add Risotto Ortolano and cook until well coated and heated through.

Add liquid (stock or water) as per instructions on back of packet. (never add cold stock to the rice as this will slow the cooking process)

Add the bay leaf

Keep adding stock and cooking over a low heat until the rice is cooked and has absorbed all the liquid (approx 20mins). Keep warm

In another pan saute the bacon and add to the risotto

Reheat the pan and cook the slithered rabbit until golden brown

Add the chopped sundried tomatoes and pesto and toss with the rabbit meat before adding the mixture to the risotto

Season to taste and garnish with the freshly chopped parsley and serve

Products used in this recipe