Bacon And Onion Risotto Recipes

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CARAMELIZED ONION RISOTTO WITH BACON AND PARMESAN



Caramelized Onion Risotto With Bacon and Parmesan image

Make and share this Caramelized Onion Risotto With Bacon and Parmesan recipe from Food.com.

Provided by Chef Whiskers

Categories     Low Cholesterol

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1/2 lb thick cut bacon, diced
2 onions, quartered and sliced
2 garlic cloves, minced
2 quarts chicken broth
1 cup parmesan cheese, grated
1/2 teaspoon dried thyme
2 cups arborio rice
1 tablespoon cooking oil
salt and pepper

Steps:

  • 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
  • 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
  • 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
  • 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
  • 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
  • 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
  • 7. Add salt and pepper to taste. Serve.

Nutrition Facts : Calories 858.3, Fat 39.5, SaturatedFat 14.2, Cholesterol 60.6, Sodium 2351.4, Carbohydrate 88.1, Fiber 3.8, Sugar 4, Protein 33.3

ONION AND BACON RISOTTO



Onion and bacon risotto image

Very cheap and easy to make, and very tasty.

Provided by summer-berries

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Chop and fry the onions and bacon together with some olive oil
  • Add the risotto rice to the onion and bacon mixture, and cook until it's clear
  • Add two or three stock cubes to the rice, bacon and onions and add 3/4 of a pint of boiling water for each stock cube you've added
  • Add the chopped tomatoes, stir
  • Serve!

CREAMY RISOTTO WITH BACON AND WALNUTS



Creamy Risotto with Bacon and Walnuts image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 10

1 cup balsamic vinegar
1 teaspoon honey
6 cups vegetable stock
1/4 cup olive oil, plus for drizzling
1/2 cup finely chopped onions
1/4 cup diced bacon
1 1/2 cups arborio rice
Salt and freshly ground black pepper
1/3 cup finely grated Parmesan
1/4 cup chopped walnuts

Steps:

  • Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken.
  • Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes.
  • Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper.
  • Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve

BACON AND ONION PASTA



Bacon and Onion Pasta image

Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino​​, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.

Provided by Eric Kim

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces bacon
2 medium red onions
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
8 garlic cloves
1 teaspoon red-pepper flakes
1 teaspoon herbes de Provence
1 cup sweet red vermouth (vermouth rouge)
1 pound angel hair or capellini
1 cup finely chopped fresh parsley
1/2 cup finely grated Parmesan or Pecorino Romano

Steps:

  • Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
  • Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
  • Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
  • Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
  • Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

BACON APPLE RISOTTO



Bacon Apple Risotto image

The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. -Evan Young, Studio City, CA

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 12

3 medium Fuji apples, cut into 1/2-inch dice
3 tablespoons lemon juice, divided
2-1/2 cups unsweetened apple juice
2 cups condensed beef consomme, undiluted
2 tablespoons butter
2 large yellow onions, cut into 1/2-inch dice
2 cups uncooked arborio rice
3/4 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 bacon strips, cooked and roughly chopped
Grated Parmesan cheese

Steps:

  • Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY



One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty image

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

Provided by Tasty

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 medium onion, sliced
5 strips bacon, diced
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish

Steps:

  • In a 5-quart Dutch oven, heat the olive oil over medium heat.
  • Add the onion and cook 3-4 minutes until soft and slightly transparent.
  • Add the bacon and stir constantly until it starts to crisp.
  • Add the mushrooms and cook for an additional 2 minutes.
  • Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
  • Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
  • Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
  • Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
  • NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
  • Stir in the Parmesan cheese and remove from the heat.
  • Serve and garnish with extra Parmesan cheese.
  • Enjoy!

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

BACON & MUSHROOM RISOTTO



Bacon & mushroom risotto image

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
1 onion, chopped
8 rashers streaky bacon, chopped
250g chestnut mushroom, sliced
300g risotto rice
1l hot chicken stock
grated parmesan, to serve

Steps:

  • Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
  • Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium

CARAMELIZED ONION RISOTTO WITH CORN AND BACON



Caramelized Onion Risotto With Corn and Bacon image

Make and share this Caramelized Onion Risotto With Corn and Bacon recipe from Food.com.

Provided by lazyme

Categories     Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

3 ears corn, silk discarded, husks left on
7 tablespoons butter, unsalted
3 large sweet onions, thinly sliced
4 ounces thick slab bacon, 2x1/4-inch strips
8 cups chicken broth
1 medium onion, coarsely chopped
1 small carrot, coarsely chopped
1 small celery rib, coarsely chopped
2 cups arborio rice
1 cup dry white wine
1/4 cup parmesan cheese, grated
salt and pepper
fresh chervil, for garnish

Steps:

  • Light a grill or preheat the oven to 350.
  • Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
  • Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
  • Melt 3 tablespoons butter in a large nonreactive saucepan.
  • Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
  • Add to the corn kernels.
  • Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
  • Transfer to paper towels to drain.
  • Pour off all but 2 tablespoons of the fat.
  • In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
  • Meanwhile, heat the bacon fat.
  • In a food processor, finely chop the onion, carrot and celery.
  • Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
  • Add the rice and stir until evenly coated with fat.
  • Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
  • Stir in the corn, sliced onions and bacon.
  • Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
  • Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
  • Cook until the rice is just tender, about 25 minutes.
  • Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
  • If the risotto is too sticky, add a little more stock.
  • Serve, garnished with chervil sprigs.
  • NOTE:.
  • To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.

Nutrition Facts : Calories 483, Fat 19.8, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1012.4, Carbohydrate 58, Fiber 3.9, Sugar 6.3, Protein 13.5

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From thesouthafrican.com


BACON AND MUSHROOM RISOTTO RECIPES ALL YOU NEED IS FOOD
BACON & MUSHROOM RISOTTO RECIPE - BBC GOOD FOOD. A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too. Provided by Good Food team. Categories Dinner, Main course. Total Time 40 minutes. Prep Time 10 minutes. Cook Time 30 minutes. Yield 4. Number Of Ingredients 7. Ingredients; 1 tbsp olive oil: 1 onion, chopped: 8 …
From stevehacks.com


BACON RISOTTO - RISOTTO RECIPES
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. 557 calories; protein 15.9g; carbohydrates 73.8g; fat 21.5g; cholesterol 56.2mg; sodium 1444.3mg.
From worldrecipes.org


BACON, PRAWN AND ROSEMARY RISOTTO RECIPE - FOOD NEWS
Prawn and Bacon Risotto Recipe. Directions. In a large pan add the extra virgin olive oil, the onion and the garlic. Add red pepper flakes as desired. Saute the onion and garlic for a few minutes and add the shrimp. Let the shrimp saute until fully cooked. About 7–8 minutes. Remove the shrimp from the pan and set aside.
From foodnewsnews.com


BARLEY RISOTTO WITH BACON - CHEF MICHAEL SMITH
Procedure. Pour the chicken broth into a stockpot and bring to a very slow simmer over medium heat. Meanwhile, in another saucepan, fry the bacon over medium-high heat until it is crisp and golden brown. Pour off about half of the fat. Add the onions and garlic and sauté them for a few minutes until they’re translucent and soft.
From chefmichaelsmith.com


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