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Bacon-Infused Risotto
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Description
This is a fun, healthy twist on risotto that features chicken, mushrooms, carrots, and the amazing powers of bacon!
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
- ¼ cups Grated Parmesan
Preparation
See related blog post for picture tutorial!
Cook bacon in a nonstick skillet until crispy. Remove bacon for later use, leaving bacon grease in skillet. Saute mushrooms and carrots in bacon grease until the mushrooms are tender. Add rice and saute for 3-4 minutes. Add spices to taste. Pour 1/2 cup of chicken broth into skillet; cook and stir until liquid is completely absorbed. 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. Stir in the cooked, diced chicken and Parmesan cheese; allow cheese to melt. Top each serving with cooked bacon pieces. Serves 4.
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. A, 6% vit. C, 8% calcium, 18% iron.
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