Creamy Bacon Parmesan Risotto

1. 1

   Cook and stir the bacon in a large skillet over medium heat, turning now and then, until browned, about 10 minutes. Drain on paper towels; set aside.

2. 2

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

3. 3

   Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and the garlic; cook and stir until the onion is golden at the edges, about 2 minutes. Stir in the rice until coated with the butter and it starts to toast, 2 to 3 minutes. Reduce the heat to medium; stir in 1/3 of the chicken stock and keep stirring until the rice has absorbed the liquid and turned creamy. Repeat this twice more, stirring constantly. Altogether, adding and stirring in the broth should take 15 to 20 minutes. When done, the rice should be tender but slightly firm.

4. 4

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

• Calories 542.94 kcal High
• Protein 30.77 g Good Source
• Carbs 61.82 g Moderate
• Total Fat 18.88 g High
• Saturated Fat 9.19 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 47.81 mg Moderate
• Sodium 1109.16 mg High
• Fiber 2.3 g Low Source
• Sugar 0.78 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 71.79 mg Low Source
• Iron 3.72 mg Good Source
• Potassium 143.3 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

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

• Milk 🥛
• Gluten
• Garlic 🧄
• Onions 🧅