White Cheddar & Bacon Risotto
Recipe: #36429
February 06, 2021
"This risotto tastes almost like loaded potatoes!"
Ingredients
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 by Step Method
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
No special items needed.