Bacon and Onion Risotto
This creamy rice dish is full of flavor and comforting vibes. Pair this side dish with everything from chicken to seafood.
Servings: 4 - 6
Calories: 533kcal
Ingredients
- 5 cups chicken stock plus more if needed
- 4 slices bacon
- ¾ cup diced yellow onion about 1 medium onion
- 1 ½ cups arborio rice
- ½ cup grated Parmesan cheese
- black pepper to taste
Instructions
- Heat the chicken stock over low heat. Keep the broth warm while preparing the rest of the recipe.
- Heat a heavy pan over medium heat. Add the bacon and cook until it is brown and crisp. Transfer it to a paper towel-lined plate. Set aside.
- Remove excess grease from the pan, leaving 2 tablespoons. Add the onion and cook until it is soft and translucent.
- Stir in arborio rice and saute for a few minutes until lightly toasted.
- Start adding the stock, 2 ladles at a time. Stir the rice until the stock is absorbed. Then add another 2 ladles of stock, stirring until absorbed. Continue adding stock, letting each addition absorb into the rice before adding more stock. This process will take 15-25 minutes. The rice will have a creamy consistency and should be tender but firm.
- Turn the heat off and stir in the Parmesan cheese and bacon. Season to taste with black pepper.
Notes
Substitutions: White wine can be used in place of some chicken broth. Use 1 cup of white wine in place of 1 cup of broth.
Add-ins: For added creaminess, stir in some heavy cream and/or mascarpone cheese right before serving.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat over low heat on the stove, adding more chicken broth as needed. Smaller portions also reheat well in the microwave.
Nutrition
Calories: 533kcal | Carbohydrates: 75g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 795mg | Potassium: 482mg | Fiber: 3g | Sugar: 6g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 4mg