Bacon-Infused Risotto

Name: Bacon-Infused Risotto
Ingredients: 3 slices Bacon, Diced; 1 cup Sliced Mushrooms; 1 cup Baby Carrots; 1 cup Arborio Rice; 1 dash Garlic Powder, To Taste; 1 dash Oregano, to taste; 1 dash Black Pepper To Taste; 4 cups Reduced-sodium Chicken Broth, Warmed; 1 cup Diced, Cooked Chicken Breast; 1/4 cups Grated Parmesan

10 ingredients

14 steps

Ingredients

3 slices Bacon, Diced
1 cup Sliced Mushrooms
1 cup Baby Carrots
1 cup Arborio Rice
1 dash Garlic Powder, To Taste
1 dash Oregano, to taste
1 dash Black Pepper To Taste
4 cups Reduced-sodium Chicken Broth, Warmed
1 cup Diced, Cooked Chicken Breast
1/4 cups Grated Parmesan

Directions

1

See related blog post for picture tutorial!
2

Cook bacon in a nonstick skillet until crispy.
3

Remove bacon for later use, leaving bacon grease in skillet.
4

Saute mushrooms and carrots in bacon grease until the mushrooms are tender.
5

Add rice and saute for 3-4 minutes.
6

Add spices to taste.
7

Pour 1/2 cup of chicken broth into skillet; cook and stir until liquid is completely absorbed.
8

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.
9

Stir in the cooked, diced chicken and Parmesan cheese; allow cheese to melt.
10

Top each serving with cooked bacon pieces.
11

Serves 4.
12

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.
13

A, 6% vit.
14

C, 8% calcium, 18% iron.