Wednesday, March 26, 2014

Bacon and Green Onion Risotto

Sometimes life calls for some decadence like this risotto.  Totally not part of my diet, but you know what?  Making the hubby happy is a bit more fulfilling.  Plus, I didn't eat too much, and I shared with family!

Bacon and Green Onion Risotto
 {Bacon and Green Onion Risotto}

Cook Arborio until the grain becomes clear
 {Cook Arborio until the grain becomes clear}

making risotto
 {Add broth one ladle at a time and allow the rice to absorb it fully in-between additions.  That gives it the creaminess without the extra calories from heavy cream or milk!}

Bacon and Green Onion Risotto
adapted from my recipes

Serves 8

6 cups chicken broth

1 pound bacon, cooked until crisp and crumbled
Reserved bacon fat
2 tablespoons olive oil
2 cups Arborio rice
1 teaspoon dried thyme
4 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons butter
2 bunches green onions (about 10 each), sliced
1/2 cup Parmesan cheese (or Romano will work too)
Salt and pepper
  1. In a pot, heat chicken broth until it begins to steam.
  2. In a large sauce pan, heat bacon fat and olive oil until hot.
  3. Add rice, thyme, and garlic to the hot oil and cook for 2 minutes or until rice grains become clear.
  4. Using a ladle, fill it up and add to rice.  Allow rice to absorb liquid, and then add another ladle.  Repeat until rice is tender and has a thick sauce (from the rice starch).
  5. Add green onions, bacon, lemon juice, butter and cheese.
  6. Stir until combined and melted.
  7. Season to taste with salt and pepper. (If rice gets too thick add more broth--or milk)
  8. Serve. 
Don't step away from this rice because it absorbs the liquid quickly!  I love the creaminess this gets without all the added calories of cooking rice in heavy cream.  Plus, bacon, cheese, and onion is a classic combination.  I served this with the Garlic Pepper Roast with Gravy.

Happy Wednesday!

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