Bacon & Onion Risotto

Time: 45 minutes

So simple and so delicious – made “it for you”…

Music Selection: Cilla Black – It’s For You


6 cups hot chicken broth (or 3 cups broth, 3 cups water)

2 Tbsp olive oil

6 strips bacon, finely diced

1 small shallot, finely diced

4 cloves garlic, minced

2 cups arborio rice

½ cup white wine

1 onion, finely diced

1 cup grated parmesan

2 Tbsp butter

Green onion to garnish


In large saucepan, pour oil and place on medium heat. Add in the bacon, onions, shallot and garlic. Saute until bacon is crispy and onions are soft/turning brown.

Add the arborio rice and saute for about 3 minutes, until it starts to turn translucent on ends (white dot remains in middle). Add in the wine, and scrape bottom of pan.

Microwave or heat up the chicken broth and add one cup. Stir gently until the rice absorbs the broth. Then add another cup and repeat until all the broth is absorbed into the rice.

Remove from heat and mix in the butter and parmesan cheese.

To serve, garnish it with a little chopped green onion or chives. This is a great side dish for BBQ salmon and roasted acorn squash.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.