Bacon-Infused Risotto
Cook bacon in a nonstick skillet until crispy. Remove bacon for later use, leaving bacon grease in skillet. Saute mushrooms and carrots in bacon grease until the mushrooms are tender. Add rice and saute for 3-4 minutes. Add spices to taste. Pour 1/2 cup of chicken broth into skillet; cook and stir until liquid is completely absorbed. Continue adding chicken broth (1/2 cup at a time, letting it absorb in between each addition) until rice is al dente or reaches desired tenderness. Stir in diced chicken and Parmesan cheese; allow cheese to melt. Top each serving with cooked bacon pieces. Serves 4.
Nutrition: 293 cal, 5g fat, 2g sat fat, 0g trans fat, 25mg cholesterol, 719mg sodium, 44g carbs, 2g fiber, 2g sugar, 16g protein, 108% vit. A, 6% vit. C, 8% calcium, 18% iron.
- 3 slices bacon, diced
- 1 cup sliced mushrooms
- 1 cup baby carrots
- 1 cup Arborio rice
- Garlic powder (to taste)
- Oregano (to taste)
- Black pepper (to taste)
- 4 cups reduced-sodium chicken broth, warmed
- 1 cup diced, cooked chicken breast
- 1/4 cup grated parmesan cheese
Cook bacon in a nonstick skillet until crispy. Remove bacon for later use, leaving bacon grease in skillet. Saute mushrooms and carrots in bacon grease until the mushrooms are tender. Add rice and saute for 3-4 minutes. Add spices to taste. Pour 1/2 cup of chicken broth into skillet; cook and stir until liquid is completely absorbed. Continue adding chicken broth (1/2 cup at a time, letting it absorb in between each addition) until rice is al dente or reaches desired tenderness. Stir in diced chicken and Parmesan cheese; allow cheese to melt. Top each serving with cooked bacon pieces. Serves 4.
Nutrition: 293 cal, 5g fat, 2g sat fat, 0g trans fat, 25mg cholesterol, 719mg sodium, 44g carbs, 2g fiber, 2g sugar, 16g protein, 108% vit. A, 6% vit. C, 8% calcium, 18% iron.
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