Cheese-and-Bacon Risotto

Photo: Jennifer Davick; Styling: Buffy Hargett

Yield: Makes 4 servings (about 3 cups)
Recipe from Southern Living

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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. 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. 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.
  3. 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.
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