Bacon Risotto

1. 1

   Cook and stir the bacon in a large skillet over medium heat, turning occasionally, until browned, about 10 minutes. Drain on paper towels and reserve.

2. 2

   Bring the chicken stock to a boil in a saucepan over high heat. Reduce the heat to low and keep it warm.

3. 3

   Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat.

4. 4

   Add the onion and garlic; cook and stir until the onion is golden brown at the edges, about 2 minutes.

5. 5

   Stir in the rice until coated in butter and the rice begins to toast, 2 to 3 minutes.

6. 6

   Reduce the heat to medium; stir in 1/3 of the chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy.

7. 7

   Repeat this process twice more, stirring constantly. Adding and stirring in the broth should take 15 to 20 minutes total. When finished, the rice should be tender yet slightly firm.

8. 8

   Remove the risotto from the heat; stir in the remaining 2 tablespoons butter, Parmesan cheese, and bacon. Season with salt and black pepper before serving.

• Calories 646.41 kcal High
• Protein 30.7 g Good Source
• Carbs 82.33 g Moderate
• Total Fat 18.89 g High
• Saturated Fat 9.21 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 47.77 mg Moderate
• Sodium 2498.02 mg High
• Fiber 2.29 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 498.25 mg Good Source
• Iron 3.69 mg Good Source
• Potassium 142.44 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 51.21 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅