White Cheddar and Bacon Risotto
With a flavor reminiscent of loaded potatoes, kids friend's and family are bound to love this risotto. Frozen peas cook in just three minutes and add a sweet, fresh pop to the dish.
How to Make It
Step 1
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low heat.
Step 2
Cook bacon in a oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 5 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.
Step 3
Stir in peas, chopped thyme, and cheese; cook 2 minutes. Remove pan from heat; stir in reserved 1/4 cup stock. Divide rice mixture among 4 bowls; top with green onions and bacon.
Ingredients
4 cups unsalted chicken stock
2 fresh thyme sprigs
2 bacon slices
1 1/4 cups diced onion
1 cup Arborio rice
1/2 cup dry white wine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup frozen green peas, thawed
1 teaspoon finely chopped fresh thyme
3 ounces white cheddar cheese,shredded (3/4 cup)
1/4 cup thinly sliced green onions
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