White Cheddar & Bacon Risotto

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"This risotto tastes almost like loaded potatoes!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (455.4 g)
  • Calories 426.8
  • Total Fat - 11 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 105.3 mg
  • Sodium - 834.6 mg
  • Total Carbohydrate - 58.5 g
  • Dietary Fiber - 3.6 g
  • Sugars - 8.4 g
  • Protein - 20.3 g
  • Calcium - 247.6 mg
  • Iron - 2.2 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.3 mg

Step 1

Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.

Step 2

Cook the bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from the pan; crumble.

Step 3

Add onion to the Dutch oven, saute 4 minutes. Add the rice and cook for 1 minute, stirring to coat. Add wine; and cook 2 minutes or until the liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.

Step 4

Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more.

Step 5

Reserve the remaining 1/4 cup stock; discard the thyme sprigs. Stir in salt and pepper.

Step 6

Stir in the peas, chopped thyme and cheese to the risotto; cook 2 minutes. Remove the pan from heat and stir in the reserved 1/4 cup stock.

Step 7

Divide the rice mixture among 4 bowls; top with green onions and bacon.

Tips & Variations


No special items needed.

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