Sun-Dried Tomato-Bacon Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan.
• STEP 2.Add the onion and garlic to the pan and cook until softened.
• STEP 3.Add the Arborio rice and cook for a few minutes, stirring constantly, until the rice is coated in the bacon grease and slightly toasted.
• STEP 4.Slowly add the chicken broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 5.Continue adding the broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
• STEP 6.Stir in the sun-dried tomatoes, Parmesan cheese, and cooked bacon. Season with salt and pepper to taste.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• You can substitute pancetta for the bacon for a more authentic Italian flavor.
• If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Garnish with fresh basil or parsley for added freshness.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a saucepan with a splash of broth or water to restore the creamy texture.
• Serve as a main dish with a side of salad or roasted vegetables.