Bacon, Cheddar and Beer Risotto
Ingredients
The base
-
1
tablespoon
light butter
-
½
small
onion, chopped
-
2
cloves
garlic, minced
-
2
cups
uncooked Arborio rice
-
12
oz
bottle of beer
-
6
cups
fat free reduced sodium chicken broth
The cheeses and bacon
-
1 ½
oz
Parmesan cheese, freshly grated
-
¾
cup
sharp shredded cheddar cheese
-
⅔
cup
2% reduced fat shredded cheddar cheese
-
4
slices
cooked extra lean turkey bacon
-
¼
teaspoon
cayenne pepper
Instructions
- Melt the butter in a large sauté pan over medium-low heat.
- Add the chopped onion and cook until translucent, about 3-5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the Arborio rice and stir to combine, cooking for another 2 minutes.
- Pour in the beer and increase the heat to high until it simmers.
- Reduce the heat to medium-low and add ½ cup of chicken broth, stirring until dissolved.
- Continue adding the broth in ½ cup increments until all is absorbed and the rice is creamy and al dente.
- Remove from heat and stir in the cheeses, bacon, and cayenne pepper until well combined.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
280
Total fat
7g
Total carbohydrates
41g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
You might also like