Bacon, Cheddar, and Chicken Risotto
Ingredients
The base
-
½
cup
Yellow Onion, finely diced
-
2
cloves
Garlic, minced
-
½
cup
Arborio Rice
-
¼
cup
Dry White Wine
-
3
cups
Low-Sodium Chicken Stock
The protein and cheese
-
2
strips
Thick Cut Bacon
-
6
ounces
Grilled Chicken, cubed or shredded
-
1
cup
Cheddar Cheese, grated
Seasoning and garnish
-
2
tablespoons
Chives, finely chopped
-
to taste
Salt and Pepper
-
1
tablespoon
Olive Oil
Instructions
- Chop the bacon and cook it in a sauté pan over medium heat until crispy, then transfer to a paper towel-lined plate.
- Warm the chicken stock in a separate saucepan over low heat.
- In the same pan with bacon fat, add olive oil and sauté the onion with a pinch of salt for 3-4 minutes until softened.
- Add minced garlic and cook for about a minute.
- Stir in the arborio rice and cook for 2 minutes until the grains are coated.
- Add the white wine and cook until absorbed.
- Gradually add the warm chicken stock, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until the rice is creamy and al dente, about 30-35 minutes.
- Stir in the cheese and bacon, then add the chicken.
- Season with salt and pepper, and garnish with chives before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
532
Total fat
25g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
90mg
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