Cooking with food intolerances

Bacon Veggie Risotto March 25, 2011

Filed under: Main Dish,Recipe,Side Dish — Kathy Brown @ 10:10 am
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A couple of weeks ago I made risotto (for the 3rd or 4th time) and the whole family actually liked it. It was also a sheep’s milk cheese trial, which everyone liked in the risotto (except me) and everyone tolerated. This time, I wanted to add more flavor so it wouldn’t need the cheese, so I added bacon, because everything is better with bacon! I didn’t keep the broth simmering this time because I didn’t have room on the cook top, and this one actually came out very creamy. My son is already asking me to make this one again and we only had it last night.

5 slices bacon

2 green onions, diced (white part only)

3/4 c. broccoli florets

1/4 c. green peas

2 cloves garlic, minced

2 tsp. sea salt

1/4 tsp. black pepper

1 1/2 c. arborio or sushi rice

3/4 c. white wine

2 c. turkey or chicken broth

1 1/2 c. water (or more broth)

2 Tbs. parsley, chopped

1 Tbs. palm shortening

Fry the bacon until crisp. Remove to paper towel to drain.

Add green onions, broccoli, peas, garlic, rice and salt and pepper to bacon grease. Fry for 304 minutes, until vegetables are crisp-tender.

Add wine to the saute pan. When it’s absorbed, add broth and water, half a cup at a time (stirring; don’t add more until the half cup is absorbed by the rice). It takes about 25 minutes to cook all the way through. The rice should not be mushy.

When rice is cooked, add crumbled bacon, parsley, and shortening to the rice, and stir until shortening is melted.


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