Description
This creamy risotto, made with caramelized onions, bacon, and Parmesan cheese, comes together in about 30 minutes and is perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 tbsp Olive Oil
- 4 slices Bacon, Chopped
- 1 Medium Onion, Thinly Sliced
- 2 Cups Arborio Rice
- 4 Cups Low-Sodium Chicken Broth
- 1 Cup Dry White Wine (Optional)
- 2 tbsp Unsalted Butter
- ½ Cup Grated Parmesan Cheese
- Salt and Pepper, to Taste
- Fresh Parsley, Chopped (Optional, for Garnish)
Instructions
- In a large skillet or pot over medium heat, heat the olive oil and add sliced onions. Cook for 15-20 minutes until caramelized, then set aside.
- In the same skillet, cook chopped bacon for about 5-7 minutes until crispy, then drain on a paper towel.
- Add Arborio rice to the skillet and toast for 1-2 minutes until slightly translucent.
- If using, pour in white wine and stir until absorbed, scraping any bits from the bottom.
- Gradually add chicken broth, one ladleful at a time, stirring often until absorbed. This takes about 20-25 minutes.
- Stir in caramelized onions, crispy bacon, butter, and grated Parmesan. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley if desired.
Notes
This risotto is versatile—feel free to add leftover vegetables or use different proteins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg