This is from Cooking Light and loaded with flavor. I got Hannah a subscription for her birthday and gave her the August issue so she had something to unwrap. It had so many interesting recipes that I had to get myself the August issue also!
The only change we made was to double the bacon and just going from two slices to 4 was not that unhealthy.
The cooking time is half an hour, but that doesn't include things like dicing onions. So plan on 30-45 minutes.
White Cheddar and Bacon Risotto
Serves 4 (serving size: 1 cup)
4 cups unsalted chicken stock
2 fresh thyme sprigs (we used a pinch of dried)
2 bacon slices
1-1/4 cups diced onion
1 cup Arborio rice
1/2 cup dry white wine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup frozen green peas, thawed
1 teaspoon finely chopped fresh thyme (we used a bigger pinch of thyme)
3 ounces white cheddar cheese, shredded (3/4 cup)
1/4 cup thinly sliced green onions
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.
Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble.
Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently.
Stir in 1-1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2-1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more.
Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.
Stir in peas, chopped thyme, and cheese; cook 2 minutes. Remove pan from heat; stir in reserved 1/4 cup stock.
Divide rice mixture among 4 bowls; top with green onions and bacon.