Bacon And Green Bean Risotto Recipes

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BACON AND GREEN BEAN RISOTTO



Bacon and green bean risotto image

Warming, hearty and easy risotto recipe that requires very limited ingredients but tastes amazing.

Provided by AshleighAlexander94

Time 40m

Yield Serves 2

Number Of Ingredients 9

1 white onion
1 1/2 cups of green beans
300g risotto rice
50g salted butter
8 rashers of non-smoked bacon
Salt and pepper to season
Stock - I used 500ml vegetable and 500ml chicken (Knorr stock melts)
Small glass of wine (optional)
Parmesan to serve (optional)

Steps:

  • Fry finely chopped onions and bacon until the onions are translucent. This should be around ten minutes.
  • Add risotto rice and take off the heat to stir. Add the wine now if chosen to use. Cook through for three minutes.
  • Add stock gradually. I started with the vegetable, added the green beans then the chicken stock. You should add stock when there is barely any liquid in the pan.
  • Once the rice is cooked it's ready to serve. Top with parmesan if you like.

BACON AND GARLIC GREEN BEANS



Bacon and Garlic Green Beans image

Adding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. -Shannon Reynoso, Bakersfield, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

6 thick-sliced bacon strips, chopped
1 small onion, thinly sliced
6 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup white wine or chicken broth
9 cups frozen french-style green beans, thawed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 to 3 tablespoons lemon juice

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In the same skillet, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in wine; bring to a boil. Simmer, uncovered, for 5-8 minutes or until liquid is reduced by half., Add the green beans, salt, garlic powder and pepper; heat through. Stir in lemon juice and bacon.

Nutrition Facts : Calories 176 calories, Fat 14g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 408mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

RISOTTO WITH GREEN BEANS



Risotto With Green Beans image

This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves six

Number Of Ingredients 15

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1/2 pound green beans, trimmed and broken in half
7 cups chicken or vegetable stock, as needed
1 tablespoon extra virgin olive oil
1/2 medium onion, minced
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, like as pinot grigio or fumé blanc
Salt
freshly ground pepper

Steps:

  • To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
  • To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
  • Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
  • Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
  • Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 6 grams, TransFat 0 grams

BACON RISOTTO



Bacon Risotto image

Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.

Provided by FURFNSLO

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 9

½ pound bacon, diced
5 cups chicken stock
2 tablespoons butter
½ onion, diced
4 cloves garlic, minced
1 ½ cups Arborio rice
2 tablespoons butter
¼ cup grated Parmesan cheese
salt and black pepper to taste

Steps:

  • Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
  • Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
  • Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
  • Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g

CHORIZO & BROAD BEAN RISOTTO



Chorizo & broad bean risotto image

Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

1 tbsp olive oil
100g smoked bacon , diced
2 shallots , chopped
2 garlic cloves , crushed
350g small cooking chorizo
300g risotto rice
1l hot chicken stock
300g frozen broad beans

Steps:

  • Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
  • Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.

Nutrition Facts : Calories 830 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 5.06 milligram of sodium

QUICK GREEN BEANS WITH BACON



Quick Green Beans with Bacon image

Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. -Mari Anne Warren, Milton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 5

8 cups fresh green beans, trimmed
4 bacon strips, chopped
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 177mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BACON RISOTTO



Bacon Risotto image

Make and share this Bacon Risotto recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons sunflower oil (canola is also a good substitute)
1 large onion, chopped
1/2 cup smoked bacon, chopped
1 1/2 cups risotto rice
1 garlic clove, crushed
1/4 cup sliced dried mushroom, soaked in boiling water
2 cups mixed fresh mushrooms
5 cups hot stock
1 sprig fresh oregano or 1 sprig fresh thyme
1 tablespoon butter
1/4 cup dry white wine
3 tablespoons tomatoes, chopped and peeled
8 pieces black olives, stoned and quartered
salt & freshly ground black pepper

Steps:

  • Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out.
  • Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated.
  • Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool.
  • Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.

Nutrition Facts : Calories 214.5, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 24.6, Carbohydrate 25.9, Fiber 1, Sugar 2.5, Protein 3.2

GREEN BEANS AND BACON



Green Beans and Bacon image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  • Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

BACON AND ONION RISOTTO



Bacon and Onion Risotto image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 8

1/4 stick butter
4 oz. bacon, chopped
1 large onion, chopped
2 cups Vialone nano rice (or Carnaroli or Arborio)
2/3 cup full-bodied dry red wine
4 cups rich meat stock
Generous 1/2 cup freshly grated Parmesan
Black pepper

Steps:

  • Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

GREEN BEANS WITH BACON



Green Beans with Bacon image

A green bean recipe with bacon that my kids love.

Provided by Susan Prestel

Categories     Side Dish     Vegetables     Green Beans

Time 45m

Yield 4

Number Of Ingredients 7

3 teaspoons olive oil
1 teaspoon minced garlic
2 ½ cups fresh green beans, trimmed
1 tablespoon brown sugar
sea salt to taste
3 slices smoked bacon, cut into small strips, or to taste
4 tablespoons chicken broth, or more as needed

Steps:

  • Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
  • Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 8.6 g, Cholesterol 7.7 mg, Fat 6.5 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 301.2 mg, Sugar 4.3 g

PRACTICALLY NONFAT BEAN AND GREEN RISOTTO



Practically Nonfat Bean and Green Risotto image

Provided by David Badal

Categories     Bean     Leafy Green     Rice     Appetizer     Side     Low Fat     Vegetarian     Dinner     Arugula     Summer     Bon Appétit     Houston     Texas     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 10

2 14 1/2-ounce can vegetable broth
1 cup dry white wine
1 large onion, chopped
1 large leek (white and pale green parts), chopped
1 cup medium-grain white rice
2 large garlic cloves, chopped
1 15- to 16-ounce can red beans or kidney beans, rinsed, drained
1 large head radicchio or 1/4 head curly endive, thinly sliced (about 2 cups)
2 arugula bunches, thinly sliced (about 1 cup) or 1 cup sliced curly endive
Grated Parmesan cheese (optional)

Steps:

  • Bring broth and wine to boil in heavy large saucepan. Add onion, leek, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes.
  • Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired.

CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE



Creamy Risotto With Broad Beans, Crispy Bacon and Sage image

This is a real risotto, the kind you have to stir for half an hour, so don't attempt this recipe unless your arms are in good health or you've got some stirrer elves! Frozen broad beans are easy to find in Australia, impossible to find in Canada and I don't know about anywhere else. Obviously it's best if you can get fresh ones, otherwise use frozen ones, otherwise substitute frozen baby lima beans (don't worry about peeling these). As for bacon, I prefer back bacon, it is lean and crisps up very well, but you can use the streakier kind if you like. I have also tried this recipe using half reggiano, half aged cheddar because that's all I had in the fridge, and it tasted just as good as the original. I got this recipe on the web somewhere a couple of years ago but can't remember the details, nor can Google. Note that stirring time is included in prep time because it's anything but passive!

Provided by oloschiavo

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

6 cups chicken stock
1/2 cup dry white wine
2 tablespoons olive oil
4 green onions, finely chopped
2 garlic cloves, crushed
2 cups arborio rice
6 slices back bacon
1/2 cup cream
1 1/2 cups parmesan cheese, shaved
250 g frozen broad beans, thawed and shelled
1 tablespoon fresh sage, coarsely chopped

Steps:

  • Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
  • Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
  • Add rice and stir to coat. Turn heat down to low.
  • Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
  • After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
  • In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
  • Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
  • Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.

Nutrition Facts : Calories 1000.5, Fat 43.7, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1671.8, Carbohydrate 105.1, Fiber 5.7, Sugar 6.7, Protein 38.6

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From cookingformysoul.com


ARKANSAS GREEN BEANS WITH BACON - THE SEASONED MOM
2020-04-22 Spread green beans in prepared baking dish and season with salt and pepper, to taste. Give them a good stir. Cook bacon in a skillet just until done, but not too crispy. Sprinkle bacon on top of the green beans. In a small bowl, whisk together brown sugar, butter, soy sauce and garlic powder. Pour over the green beans.
From theseasonedmom.com


5-INGREDIENT BACON AND EGG RISOTTO | RECIPE | KITCHEN STORIES
Add warmed chicken stock to the rice, one ladleful at a time, adding more only when the added stock has been absorbed. Stir constantly. Once the rice is cooked or all of the chicken stock has been used up, remove the risotto from the heat and stir in butter to taste. Season with pepper and stir in most of the chives and half the crispy bacon.
From kitchenstories.com


SKILLET GREEN BEANS & BACON — LET'S DISH RECIPES
In a large skillet over medium heat, saute the bacon until it is cooked, but not crispy. Add the onion and garlic and continue cooking until the bacon is crispy. Transfer the bacon mixture to plate and set aside. Add the green beans to the skillet, along with a tablespoon or so of the remaining bacon grease. Saute the beans until tender, about ...
From letsdishrecipes.com


GREEN BEAN AND MUSHROOM RISOTTO | ARCTIC GARDENS
Strain soaking liquid into measuring cup; add stock and enough water to make 3 cups (750 mL). Set aside. In large shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; fry mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add rice, stirring to coat.
From arcticgardens.ca


SLOW COOKER GREEN BEANS WITH BACON - MOM ON TIMEOUT
2018-11-16 Instructions. Cut the bacon into small pieces and cook over medium heat until the bacon is fully rendered and crispy. Add the onions and saute with bacon until transparent. Lightly spray a slow cooker with cooking spray and add green beans. and pepper and stir making sure the bacon drippings are getting mixed in well.
From momontimeout.com


EASY GREEN BEANS AND BACON RECIPE - THE SPRUCE EATS
2021-07-21 Bake the Bacon. To bake rather than fry the bacon, heat the oven to 375 F and line a rimmed baking sheet with foil. Arrange the strips of bacon in the pan and bake in the preheated oven for about 22 to 26 minutes, or until the bacon is crispy. Reserve some of the drippings for the green beans and drain the bacon on paper towels.
From thespruceeats.com


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