Risotto
Not the classic risotto, but perfect refrigerator velcro
Ingredients
- 1 ea Yellow Onion Peeled, chopped fine
- 2 tbsp olive oil
- 1 tbsp butter
- 6 slices Bacon Thick cut, slice to 1/2"
- 1 cup Rice Arborio
- 6 cup Chicken Stock Unsalted
- 1 cup Frozen Peas
- 1/2 cup Parmesan cheese
- 1 tbsp Minced Garlic
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, add oil and butter
- When the butter foams out, add onion and fry until it just takes color (5-7 Minutes)
- Add bacon and fry until crisp, (4-5 minutes)
- Add garlic and stir until fragrant (60 sec)
- add rice and stir fry until translucent, (1-2 minutes)
- Add stock, bring to a boil, stir and reduce heat and cook covered, until rice is almost tender (15-20 minutes)
- Add peas and cook until peas are cooked, (~3 minutes)
- Remove from heat and stir in Parmesan. Adjust Cheese and additional butter for consistency
Notes
A quick and easy little dish, that can be used to pick off left over ingredients from the fridge
One can saute mushrooms, asparagus stems, shreds of roast chicken, etc.
And yes, adding all the stock at once flys in the face of "proper cooking", but then again, this is all about the taste...
Nutrition
Calories: 1156kcalCarbohydrates: 104gProtein: 43gFat: 62gSaturated Fat: 21gCholesterol: 97mgSodium: 1924mgPotassium: 1046mgFiber: 1gSugar: 12gVitamin A: 373IUVitamin C: 4mgCalcium: 357mgIron: 3mg
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