Risotto with Taleggio Cheese and Bacon

Name: Risotto with Taleggio Cheese and Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 2 Tbsps chopped chives; 118 milliliters dry white wine; 1 teaspoons kosher salt; 473 milliliters reduced-sodium beef broth, warmed; 1 Tbsp olive oil; 1 mediums onion, chopped; 118 milliliters freshly grated parmesan cheese; 1 teaspoons pepper; 118 milliliters taleggio cheese, cut into chunks; 170 grams slices thick-cut bacon, chopped

The recipe Risotto with Taleggio Cheese and Bacon is ready in around 30 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe makes 4 servings with 546 calories, 20g of protein, and 30g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of arborio rice, chives, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Warm oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and bacon and cook, stirring often, until starting to brown.

Ingredients you will need

Bacon

Onion

Add rice to pan and stir to coat in oil.

Ingredients you will need

Rice

Cooking Oil

Equipment you will use

Frying Pan

Pour in wine and cook until evaporated, about 3 minutes.

Ingredients you will need

Wine

Mix 2 cups hot water into broth and stir into rice in 1/2-cup increments (let each absorb before adding next). Stir, adding more hot water if needed, until rice is tender, 15 to 20 minutes.

Ingredients you will need

Broth