Cheesy Bacon Risotto Recipes

EASY RISOTTO WITH BACON & PEAS

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.

BACON RISOTTO

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.

CHEESY BACON RISOTTO

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.

BACON, CHEDDAR, AND CHICKEN RISOTTO

Steps:

• Chop the bacon into small pieces, about 1/2" in size. In a large sauté pan, cook the bacon over medium heat until browned and crunchy, then use a slotted spoon to transfer it to a plate lined with paper towels.
• As the bacon is cooking, warm a saucepan over medium heat. Add the chicken stock, let it come to a gentle simmer, then turn the heat to low to keep it warm.
• In the same sauté pan used to cook the bacon, add the olive oil. Add onion, and mix it into the olive oil and remaining bacon fat, scraping the browned bits from the bottom of the pan into the onion as it cooks. Add a pinch of salt to the onion and cook for 3-4 minutes, until softened.
• Stir in minced garlic, and cook for about one minute until it is very fragrant. Pour in the arborio rice, and stir to coat the rice in the onions, garlic, and fats. Allow the rice to cook for about two minutes, or until only a small white dot remains in the center of each rice grain.
• Stir in white wine, and cook for a minute or two as the alcohol burns off. Once the wine has been mostly absorbed into the rice, add the warm chicken stock one ladle at a time to the rice.
• As the rice absorbs the chicken stock, keep adding a ladle at a time. Stir quite frequently, almost a constant, smooth, stirring motion, to help the starches of the rice release, which creates the chewy texture of risotto.
• Continue this method until the rice develops a creamy, thick texture. Taste the rice as you go to make sure it isn't too crunchy, and allow it plenty of time to become really creamy. This total process will take around 30-35 minutes for the rice to cook. Once the rice reaches al dente (still has just the slightest bite to it), add the cheese and bacon. Stir to melt in the cheese, and fully incorporate the bacon into the risotto.
• Stir in the chicken. Taste the risotto, and feel free to add more salt and pepper if you please. You can also add more cheese if desired.
• Serve on warmed plates, and garnish with finely chopped chives. Enjoy with a glass of Pinot Noir, Beaujolais, or surprise yourself and pour some oaky Chardonnay!

CHEESY LEEK AND BACON RISOTTO

Steps:

• Heat chicken broth in a separate saucepan until warm. Cook bacon in a medium saucepan until crisp. Remove bacon and wipe out grease. Add butter to the saucepan. Add the leeks, cooking until tender and soft. This should take around 5-7 minutes. Add rice to the leeks; stir. With the heat kept on medium low, add one ladle of chicken broth into the rice constantly stirring until the broth is absorbed. Continue this process until the rice is plump, cooked and creamy. Stir in cooked bacon and shredded cheddar cheese. Serve immediately.

CHICKEN & BACON RISOTTO

Steps:

• Pour the stock into a saucepan and keep hot over medium heat.
• Place a large saucepan over high heat and spray with cooking spray.
• Add the bacon and fry until crisp. Remove bacon from pan, cover to keep warm and set aside.
• Reduce the heat to medium, spray with more cooking spray and cook the leeks for 5-10 minutes or until softened.
• Add the dry rice and stir-fry for 1 minute, then add the chicken and a pinch of saffron if using.
• Add the hot chicken stock, a ladleful at a time stirring until the rice absorbs the liquid before adding more.
• Cook for 20-25 minutes or until the rice is tender and the risotto has a creamy consistency.
• Stir in the bacon and season to taste if desired.
• Divide between four warmed bowls and sprinkled with chopped chives to serve.

CAULIFLOWER RICE BACON RISOTTO

Steps:

• Gather all the ingredients.
• Chop bacon into 1/4" pieces and set aside.
• Add bacon pieces into a Teflon frying pan and cook on medium heat for for 2-3 minutes until bacon is done but not crispy. Once done, lay a paper towel down onto a holding plate and transfer.
• Using the same Teflon frying pan, melt butter over medium heat. Once butter is melted, stir in cauliflower and cook until tender, approximately 3 minutes.
• After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked bacon bits. Cook for 3-4 minutes until cheese is melted and mixed into thoroughly.
• Top with shredded Parmesan cheese and serve hot!

CHEESY CAULIFLOWER RISOTTO WITH BACON

Steps:

• Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
• Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
• Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.