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
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.
OVEN-BAKED LEEK & BACON RISOTTO
A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
- When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.
Nutrition Facts : Calories 424 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 2.34 milligram of sodium
LEEK & BACON RISOTTO
A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
- Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.
Nutrition Facts : Calories 445 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.81 milligram of sodium
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
DUCK AND APPLE RISOTTO WITH BACON, SAGE, AND FOREST MUSHROOMS
Steps:
- 1. Preheat oven to 250 degrees. In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Set aside. 2. Liberally season duck breasts with salt and pepper, rubbing seasoning into the skin and flesh with your fingers. Add duck to skillet, skin-side down, and cook until skin is crisp, about 5 minutes. (The duck breasts should render all the fat you need to cook the rest of this recipe.) Flip duck breasts and cook 2 minutes more. Move duck to a baking sheet and keep warm in oven. Leave duck fat in skillet. 3. Add mushrooms and onions to skillet and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring, until rice is glossy, about 2 minutes. Add cider and cook, stirring, until most of liquid has evaporated, about 8 minutes. Pour ½ cup chicken stock into rice and cook, stirring, until liquid has almost entirely evaporated. Repeat with another ½ cup stock. Add apples and minced sage. Add another cup stock and cook, stirring, until liquid has almost evaporated. Repeat this step, stirring continuously, until rice is tender but not soft, about 30 minutes. Off heat, taste and adjust seasoning. 4. Remove duck from oven and cut breasts against the grain into ½-inch-thick slices. Serve risotto in a wide, shallow bowl with a fan of duck slices on the side and bacon crumbled over top. Garnish with a sage sprig and drizzle with cider syrup, if using.
EASY RISOTTO WITH BACON & PEAS
Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
- Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
- Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium
More about "bacon apple risotto recipes"
NO STIR BACON APPLE RISOTTO - THE KITCHENEER
From thekitcheneer.com
5/5 (1)Estimated Reading Time 2 mins
- On medium high heat in a dutch oven or heavy bottomed sauce pan, cook bacon until crisp. About 6-7 minutes. Set aside.
- In same pan, add the butter over medium and allow to brown. Should be a golden color. Add the rice to toast for about 5 minutes. Occasionally stir so rice does not burn
BACON APPLE RISOTTO - WITH GOAT CHEESE - FOODTASTIC MOM
From foodtasticmom.com
5/5 (6)Total Time 35 minsCategory Side DishCalories 391 per serving
THEHONESTBISON BISON BACON APPLE RISOTTO - THE …
From thehonestbison.com
CREAMY PARMESAN RISOTTO WITH PEAS AND BACON - AN …
From savoryexperiments.com
5-INGREDIENT BACON AND EGG RISOTTO | RECIPE | KITCHEN …
From kitchenstories.com
CREAMY BACON AND MUSHROOM RISOTTO (RECIPE VIDEO)
From blondelish.com
BACON AND APPLE RISOTTO WITH GARLIC AND THYME | DRIZZLE …
From drizzleanddip.com
CARAMELIZED-ONION RISOTTO WITH BACON RECIPE - JOSHUA …
From foodandwine.com
APPLE BACON AND GORGONZOLA RISOTTO WITH HOLLAND …
From tastefulventure.com
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
FRENCH ONION AND BACON RISOTTO RECIPE
From tablespoon.com
APPLE BACON RISOTTO – CRINGEY KITCHEN
From cringeykitchen.com
Servings 2
EASY APPLE RISOTTO (RICH & CREAMY) LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
DUCK AND APPLE RISOTTO WITH BACON, SAGE, AND FOREST MUSHROOMS
From wsj.com
BEST APPLE RISOTTO RECIPE FROM FOOD WARS | HONEST FOOD …
From honestfoodtalks.com
APPLE RISOTTO WITH BACON RECIPE BY ANDREAS WASA …
From cookpad.com
You'll also love