Bacon Risotto

Gluten Free
Popular
Health score
10%
Bacon Risotto
45 min.
4
699kcal

Suggestions


If you're on the hunt for a comforting and satisfying dish that marries rich flavors with creamy goodness, look no further than this Bacon Risotto. This gluten-free delight is not just a popular favorite at dinner tables; it's elevating the classic Italian staple to new heights with the irresistible essence of crispy bacon. Perfect for lunch, dinner, or as a decadent side dish, this recipe promises to please even the pickiest of eaters.

Imagine stirring your way to culinary perfection, with the aroma of sizzling bacon and sautéed garlic filling your kitchen. With just 45 minutes of your time, you'll be rewarded with a luxurious, creamy risotto that boasts not only tantalizing flavors but also a hearty, satisfying texture. The Arborio rice cooks to perfection, absorbing savory chicken stock while being lusciously enriched by butter and Parmesan cheese. Each bite is an explosion of flavor, enhanced by the salty crispiness of the bacon that you carefully cooked to golden perfection.

This Bacon Risotto is not just a meal; it’s an experience. Whether you're hosting a dinner party or treating yourself to a special lunch, this dish is bound to impress. So, gather your ingredients and get ready to dive into a bowl of pure comfort—because life is too short for anything less than delicious!

Ingredients

  • 1.5 cups arborio rice 
  • 0.5 pound bacon diced
  • tablespoons butter 
  • cups chicken stock see 
  • cloves garlic minced
  • 0.5  onion diced
  • 0.3 cup parmesan cheese grated
  • servings salt and pepper black to taste

Equipment

  • frying pan
  • sauce pan

Directions

  1. Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes.
  2. Drain the bacon and reserve.
  3. Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
  4. Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat.
  5. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes.
  6. 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.
  7. 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

Calories699kcal
Protein12.7%
Fat44.42%
Carbs42.88%

Properties

Glycemic Index
47.25
Glycemic Load
47.52
Inflammation Score
-7
Nutrition Score
19.280869577242%

Flavonoids

Isorhamnetin
0.69mg
Kaempferol
0.1mg
Myricetin
0.05mg
Quercetin
2.84mg

Nutrients percent of daily need

Calories:699.41kcal
34.97%
Fat:33.95g
52.23%
Saturated Fat:13.18g
82.39%
Carbohydrates:73.73g
24.58%
Net Carbohydrates:71.34g
25.94%
Sugar:5.36g
5.96%
Cholesterol:66.91mg
22.3%
Sodium:1154.33mg
50.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.84g
43.68%
Vitamin B3:10.15mg
50.75%
Folate:191.54µg
47.88%
Vitamin B1:0.7mg
46.64%
Selenium:32.07µg
45.82%
Manganese:0.86mg
42.88%
Phosphorus:283.78mg
28.38%
Vitamin B6:0.52mg
26.05%
Iron:4.15mg
23.03%
Vitamin B2:0.37mg
21.64%
Copper:0.36mg
18.01%
Potassium:529.59mg
15.13%
Zinc:2.25mg
15%
Vitamin B5:1.34mg
13.43%
Magnesium:40.51mg
10.13%
Fiber:2.4g
9.59%
Calcium:79.73mg
7.97%
Vitamin B12:0.38µg
6.33%
Vitamin A:259.52IU
5.19%
Vitamin E:0.53mg
3.55%
Vitamin C:2.55mg
3.1%
Vitamin D:0.26µg
1.72%
Vitamin K:1.3µg
1.24%
Source:Allrecipes