Cheese-and-Bacon Risotto

Cheese-and-Bacon Risotto
Photo by Jennifer Davick

Ingredients

  • 2 thinly sliced green onions
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup uncooked Arborio rice (short-grain)
  • 1 cup freshly shredded extra-sharp Cheddar cheese
  • ¼ cup dry white wine
  • 2 ¾ cups low-sodium chicken broth
  • + 6 more ingredients
    • ½ cup finely chopped sweet onion
    • ¼ to 1/2 cup low-sodium chicken broth
    • Salt and pepper to taste
    • ¼ cup cooked and crumbled bacon
    • 1 garlic clove, minced
    • 3 tablespoons jarred diced pimiento, drained

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes. 2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl wi...

View full recipe at My Recipes

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