October 30, 2016
Comfort Food, Main Dish, Side Dishes,
Pork, Bacon, Rice, White Rice, Vegetables, Leek , Italian, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Make it from scratch more
Add toRecipe Book
Add toShopping List
"Hearty risotto....you could use it as a main dish with a nice baguette."
Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan.
Add oil to the pan; swirl to coat. Add leek, shallots, thyme, and garlic to the pan; saute 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly.
Reserve 1/3 cup stock mixture. Add the remaining stock mixture, 1/4 cup at a time, stirring constantly until the liquid is absorbed before adding more (about 25 minutes total).
Stir in lemon juice, butter, pepper, salt, and Parmigiano Reggiano. Remove the pan from the heat.
Stir in the reserved 1/3 cup stock mixture. Sprinkle with the reserved bacon and chopped parsley. Serve immediately.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
Can I share a secret? It is a bit embarrassing, but with every good embarrassing...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...
This is really good and fairly easy too. I did add 1 pkg of frozen vegetables as I didn't serve anything with this and it was filling enough for a light supper. Thanks for sharing!