Cheese-and-Bacon Risotto

Cheese-and-Bacon Risotto Recipe
Photo: Jennifer Davick; Styling: Buffy Hargett

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 22 Minutes

Ingredients

1/2 cup finely chopped sweet onion
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked Arborio rice (short-grain)
2 3/4 cups low-sodium chicken broth
1/4 cup dry white wine
1 cup freshly shredded extra-sharp Cheddar cheese
3 tablespoons jarred diced pimiento, drained
1/4 to 1/2 cup low-sodium chicken broth
Salt and pepper to taste
1/4 cup cooked and crumbled bacon
2 thinly sliced green onions

Preparation

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese, pimiento, and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste; sprinkle with crumbled bacon and sliced green onions just before serving.

Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in this application.

Note:

June 2008
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