CREAMY RISOTTO WITH BACON AND WALNUTS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 10
Steps:
- Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken.
- Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes.
- Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper.
- Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve
ONION AND BACON RISOTTO
Very cheap and easy to make, and very tasty.
Provided by summer-berries
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Chop and fry the onions and bacon together with some olive oil
- Add the risotto rice to the onion and bacon mixture, and cook until it's clear
- Add two or three stock cubes to the rice, bacon and onions and add 3/4 of a pint of boiling water for each stock cube you've added
- Add the chopped tomatoes, stir
- Serve!
CARAMELIZED ONION RISOTTO WITH CORN AND BACON
Make and share this Caramelized Onion Risotto With Corn and Bacon recipe from Food.com.
Provided by lazyme
Categories Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Light a grill or preheat the oven to 350.
- Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
- Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
- Melt 3 tablespoons butter in a large nonreactive saucepan.
- Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
- Add to the corn kernels.
- Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
- Transfer to paper towels to drain.
- Pour off all but 2 tablespoons of the fat.
- In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
- Meanwhile, heat the bacon fat.
- In a food processor, finely chop the onion, carrot and celery.
- Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the rice and stir until evenly coated with fat.
- Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
- Stir in the corn, sliced onions and bacon.
- Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
- Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
- Cook until the rice is just tender, about 25 minutes.
- Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
- If the risotto is too sticky, add a little more stock.
- Serve, garnished with chervil sprigs.
- NOTE:.
- To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.
Nutrition Facts : Calories 483, Fat 19.8, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1012.4, Carbohydrate 58, Fiber 3.9, Sugar 6.3, Protein 13.5
OVEN-BAKED MUSHROOM & BACON RISOTTO
Fat-free reduced-sodium chicken broth helps make this glorious mushroom and bacon risotto bake a Healthy Living recipe.
Provided by My Food and Family
Categories Rice
Time 1h
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 8
Steps:
- Heat oven to 300ºF.
- Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
- Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHEESY BACON RISOTTO
Try out an amazing side dish when you make our Cheesy Bacon Risotto recipe. We've updated an Italian favorite with our easy-to-make Cheesy Bacon Risotto.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Heat broth.
- Put rice in medium sauce pot.
- Slowly brown rice with olive oil.
- Add broth 1/2 cup at a time until absorbed.
- Add garlic, and add a pinch of salt and pepper.
- Fold in bacon, Velveeta and scallions. Season with salt and pepper to taste.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 0.6385 g, Sugar 0 g, Protein 4 g
CARAMELIZED ONION RISOTTO WITH BACON AND PARMESAN
Make and share this Caramelized Onion Risotto With Bacon and Parmesan recipe from Food.com.
Provided by Chef Whiskers
Categories Low Cholesterol
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
- 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
- 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
- 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
- 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
- 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
- 7. Add salt and pepper to taste. Serve.
Nutrition Facts : Calories 858.3, Fat 39.5, SaturatedFat 14.2, Cholesterol 60.6, Sodium 2351.4, Carbohydrate 88.1, Fiber 3.8, Sugar 4, Protein 33.3
BACON & MUSHROOM RISOTTO
A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
- Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.
Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium
RISOTTO WITH TURNIPS AND BACON
Steps:
- In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.
- Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
- Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.
BACON APPLE RISOTTO
The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. -Evan Young, Studio City, CA
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon and Parmesan cheese.
Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.
BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY
Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese
Provided by Tasty
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 5-quart Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook 3-4 minutes until soft and slightly transparent.
- Add the bacon and stir constantly until it starts to crisp.
- Add the mushrooms and cook for an additional 2 minutes.
- Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
- Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
- Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
- Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
- NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
- Stir in the Parmesan cheese and remove from the heat.
- Serve and garnish with extra Parmesan cheese.
- Enjoy!
More about "bacon and onion risotto recipes"
BACON AND ONION RISOTTO - MY CASUAL PANTRY
From mycasualpantry.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 488 per serving
- Heat a separate heavy pan over medium heat. Add 4 slices of chopped bacon and cook until bacon is brown and crispy. Remove bacon to a paper towel-lined plate.
CARAMELIZED-ONION RISOTTO WITH BACON RECIPE - FOOD
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 8
- In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain, then crumble.
- In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Transfer the onions to a plate. Rinse out the saucepan.
- Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.
- Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.
STREAKY BACON RISOTTO | BACON RECIPES | WILTSHIRE BACON
From wiltshirebacon.com
BACON AND ONION RISOTTO – RECIPES NETWORK
From recipenet.org
BARLEY RISOTTO WITH BACON - CHEF MICHAEL SMITH
From chefmichaelsmith.com
BACON & ONION RISOTTO – NANA'S RECIPES
From recipes.connorbowen.com
RED WINE RISOTTO WITH BACON AND ONION - HEATHER CHRISTO
From heatherchristo.com
BACON & ROAST PUMPKIN RISOTTO - BAKE PLAY SMILE
From bakeplaysmile.com
BACON AND ONION RISOTTO RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
WWW.THESOUTHAFRICAN.COM
BACON ONION PUMPKIN RISOTTO - WILL COOK FOR SMILES
From willcookforsmiles.com
BACON, PRAWN AND ROSEMARY RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
BACON RISOTTO - RISOTTO RECIPES
From worldrecipes.org
BACON AND MUSHROOM RISOTTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BACON, ONION, AND MUSHROOM RISOTTO RECIPE | RACHAEL RAY
From rachaelray.com
BACON AND ONION RISOTTO | CLEVERLY NAMED FOOD BLOG
From cleverlynamedfoodblog.wordpress.com
BACON ZUCCHINI RISOTTO - KYLEE COOKS
From kyleecooks.com
CHEESE-AND-BACON RISOTTO RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM, BACON & SPRING ONION RISOTTO – ITALIAN PERFECTION
From thesouthafrican.com
PRAWN AND BACON RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMELIZED ONION, SPINACH AND BACON RISOTTO - UMAMI GIRL
From umamigirl.com
EASY APPLE RISOTTO - LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
BACON MUSHROOM RISOTTO - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
PEA BACON AND ONION RISOTTO - HEALTHY RECIPES EASY
From healthy-recipes-easy.thetabaco.com
10 BEST CHICKEN AND BACON RISOTTO RECIPES | YUMMLY
From yummly.com
BACON AND ONION RINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
RISOTTO WITH CARAMELIZED ONIONS, BACON, AND MUSHROOMS
From pinterest.com
PEA-AND-BACON RISOTTO RECIPE - JAMES TRACEY | FOOD & WINE
From foodandwine.com
BACON & MUSHROOM RISOTTO | RICE RECIPES | SUNRICE
From sunrice.com.au
CARAMELIZED-ONION RISOTTO WITH BACON RECIPE | RECIPE | RISOTTO, …
From pinterest.com
10 BEST CHICKEN AND BACON RISOTTO RECIPES - YUMMLY
From yummly.com
CARAMELIZED ONION, BACON, AND PARMESAN RISOTTO - A FLAVOR JOURNAL
From aflavorjournal.com
RISOTTO WITH BACON, PEAS AND SPRING ONIONS - BLOGGER
From tasteforbologna.blogspot.com
You'll also love