Over the last several years I have fallen in love with risotto. It started a while back when I had it at an amazing seafood restaurant here in Houston with grilled shrimp. It was so creamy, rich and delicious that I immediately started experimenting with it at home.
Ok, I won’t lie I was a little nervous the first time I made it. The directions for the recipe said to stir continuously, which is no problem except when you have 2 other pots on the stove needing your attention as well. I learned a very important lesson that night, risotto needs to be served when you don’t have a 1000 other things going at the same time. Most of the time I will serve it with something grilled (that way The Hubby is responsible for the grill) or something that is roasting in the oven…that way my attention can be on the risotto.
Last week The Hubby was fixing steaks and he was hoping for a loaded baked potato…only problem was I didn’t have any potatoes. So the hunt started in the pantry for something that would work in place of the potato…I just didn’t want to go to the store. As I was hunting in my pantry, and thinking how bad I need to clean it out and organize it, I found risotto…then it hit me, I could make a loaded risotto with all the flavors of a loaded potato and The Hubby would love it.
I have made several different risotto’s over the years but this so far is a favorite for sure. I love the tang the sour cream brings to the dish and then the crispiness and hint of smoke from the bacon creates a great texture with each bite, and then of course with the cheese it is super creamy and very rich. If you have never tried risotto, this would be a great starter recipe…everyone will love it.
Forget the potato and go with risotto, it will make your next dinner something to remember for sure!
Everything you love about a loaded potato blended with creamy risotto...a fun new side your family will love
- 4 cups fat-free Chicken Stock
- 4 slices bacon, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 1/2 cups Arborio Rice
- 1/2 cup dry white wine
- 1 tsp salt
- 1 tbsp. pepper
- 3/4 cup Cheddar Jack Shredded Cheese
- 1/2 cup reduced fat sour cream
- In a medium saucepan heat chicken stock over medium-low heat
- In a large saucepan, with high sides, cook bacon pieces until crispy, making sure to not let the bacon burn
- Remove bacon to a towel lined plate to let drain
- Drain all excess bacon grease reserving 1 tsp in the saucepan
- Over medium heat, add in chopped onion to the bacon grease and cook until onions start to become translucent, 3-4 minutes
- Add in garlic and continue cooking for 1 minute, stirring constantly to keep from burning
- Add in rice, cook until it begins to brown
- Add in wine, salt, pepper and 1/2 cup of warm chicken stock, stirring until all the liquid is absorbed
- Continue adding in a 1/2 cup of chicken stock at a time, stirring very often, waiting until each addition is completely absorbed, and all chicken stock is used. Risotto will be tender and creamy, process should take about 30 minutes total
- Stir in 3/4 of the reserved bacon, 1/2 cup of cheese and sour cream stirring until well combined and cheese is melted
- Serve immediately with additional bacon and cheese sprinkled on top
- Nutritional Info
- Calories 254 Calories from Fat 71 Total Fat 7.9g Saturated Fat 3.5g Trans Fat 0.0g Cholesterol 19mg Sodium 791mg Potassium 136mg Total Carbohydrates 32.5g Dietary Fiber 1.5g Sugars 1.2g Protein 10.7g
- Vitamin A 3% - Vitamin C 4% - Calcium 12% - Iron 7%
- Nutrition Grade C-
The Half Baked Life http://www.thehalfbakedlife.com/
Happy (half) Baked Day – MJ