White Cheddar & Bacon Risotto
It’s the night before the first day of school and our house is all a buzz. The kids have been busy getting their outfits ready, shoes out, backpacks packed (although pretty empty since we did the ship-directly-to-my-school-awesomeness this year). Exciting day in our household. Last minute haircuts, too! (Did you notice the Ninja Turtle jammies in the photo above? That was a last minute Amazon Prime purchase since poor buddy didn’t have any that fit :))
For dinner tonight, I wanted something cozy since the nights have been getting cooler. Something I gladly welcome. I love this time of year. Football, chai tea lattes, light jackets, snuggly sweatshirts, mums, pops of color from brightly changing leaves, new school, new conversation, new friends, and comforting food. Essentially, a new chapter.
As I was flipping though this months Cooking Light Magazine for meal inspiration, I found this recipe and immediately I had to make it.
If you’re stressed, make this recipe. If you’re not stressed, make this recipe.
Risotto requires lots of stirring, and the bonus, it’s made WITH wine, so you have to sample along the way, of course!?
We had clean plate club all around. I hope you enjoy this as much as we did. It was DELISH. Probably my favorite recipe for all of 2017 so far….and that says a lot!
If you can, pick up this month’s Cooking Light Magazine, its worth it. Many excellent quick recipes.
White Cheddar and Bacon Risotto
- 4 cups unsalted chicken stock
- 2 fresh thyme sprigs
- 2 bacon slices
- 1 1/4 cups diced onion
- 1 cup Arborio rice (make sure you check your manufacturing facility, not all rice is safe)
- 1/2 cup dry white wine ( used old stand by Kim Crawford)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup frozen green peas, thawed
- 1 teaspoon finely chopped fresh thyme
- 3 ounces white cheddar cheese,shredded (3/4 cup)
- 1/4 cup thinly sliced green onions
- Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.
- Cook bacon in a Dutch oven (or large kettle or big frying pan with high sides) over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.
- Stir in peas, chopped thyme, and cheese; cook 2 minutes. Remove pan from heat; stir in reserved 1/4 cup stock. Divide rice mixture among 4 bowls; top with green onions and bacon.