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
Step 1
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.
Step 2
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.
Step 3
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.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Wednesday, September 06, 2017
Subscribe to:
Post Comments (Atom)
Rum-ish Goodness: Captain's Blood and Jade
First posted in 2010. It's pretty obvious that I haven't been cooking much lately. And what I've been cookin' ain't been...
-
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically m...
-
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone s...
No comments:
Post a Comment