Broccoli-Cheddar Risotto
Ingredients
- 4 cups Low Sodium Chicken Or Vegetable Stock ⓘ
- 2 Tablespoons Olive Oil ⓘ
- 6 slices Turkey Bacon, Minced ⓘ
- 1 whole Medium Onion, Diced ⓘ
- 1 cup Arborio Rice ⓘ
- 1-1/2 Tablespoon Fresh Lemon Juice ⓘ
- 2-1/2 Tablespoons Water ⓘ
- 2 cloves Garlic (Large Cloves), Minced ⓘ
- 2 cups Broccoli Florets, Chopped Small ⓘ
- 1/8 teaspoons Black Pepper ⓘ
- 3 ounces, weight Sharp Cheddar, Grated ⓘ
- 2 Tablespoons Minced Fresh Parsley Leaves, Or Any Fresh Herb You Like (optional; For Garnish) ⓘ
Instructions
- Bring chicken stock to a simmer in a medium saucepan over medium heat; turn heat down to low so it stays hot as you cook the risotto.
- Heat the oil in a separate medium saucepan over medium heat. Add the turkey bacon and cook until crispy, about 5 minutes. Remove the turkey bacon with a slotted spoon and set aside for now.
- Add the onion to the oil you cooked the turkey bacon in and cook until soft but not brown, about 5 minutes, stirring occasionally. Add the rice and cook until slightly browned and nutty-smelling, about 3 to 4 minutes, stirring occasionally. Mix together the lemon juice and water, add it to the rice, and cook until evaporated, about 1 minute. Stir in the garlic, broccoli, and black pepper.
- Turn heat down to medium-low. Add 1/2 cup of the hot stock to the rice, stirring constantly until the liquid is almost completely absorbed, then adding more stock in the same manner. Continue this way until the risotto is tender with just a slight bite to it, about 20 to 25 minutes. (You may need slightly more or less liquid to achieve this; if you run out of stock, you can just simmer some water.)
- Turn off heat and stir in the cheese and turkey bacon; add salt and pepper to taste. Sprinkle parsley on top (if using) and serve immediately.
- Inspired by Robin Miller's recipe for Risotto with Cheddar, Bacon, and Scallions in her book Robin Takes 5; published by Andrews McMeel Publishing, LLC.
Nutrition & Diet Analysis (per serving)
790
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).