Caramelized Onion, Bacon, and Parmesan Risotto
Ingredients
The risotto
-
3
cups
low-sodium Chicken Stock
-
2
strips
thick cut Bacon
-
1
tbsp
Olive Oil
-
½
small
Shallot
-
2
cloves
Garlic
-
1
cup
Arborio Rice
-
¼
cup
dry White Wine
-
¼
cup
Caramelized Onions
-
⅓
cup
Parmesan
-
1
tbsp
Unsalted Butter
-
to taste
Salt & Pepper
For garnish
Instructions
- Heat chicken broth in a medium saucepan and keep warm.
- In a large sauté pan, cook chopped bacon with olive oil until crispy, then remove and drain on paper towels.
- Lower the heat and sauté shallots with a pinch of salt until softened.
- Add garlic and cook briefly before stirring in the Arborio rice, cooking until slightly toasted.
- Pour in white wine and allow it to absorb into the rice.
- Gradually add warm chicken broth one ladle at a time, stirring until absorbed before adding more.
- Once the rice is creamy and al dente, stir in caramelized onions and bacon.
- Remove from heat and mix in parmesan and butter, then season with salt and pepper.
- Garnish with chives and serve hot.
Nutrition Facts (estimated)
Servings
4 servings
Calories
201
Total fat
9g
Total carbohydrates
25g
Total protein
10g
Sodium
800mg
Cholesterol
20mg
You might also like