Rich Tomato And Bacon Risotto Recipes

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ITALIAN BACON AND TOMATO RISOTTO



Italian Bacon and Tomato Risotto image

Forget risottos that require long cooking time and constant stirring. This Italian Bacon and Tomato Risotto keeps its signature creamy texture and take only 10 minutes to prep. This ultra-quick and delicious shortcut makes one great bacon and tomato risotto.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings, 1-1/3 cups each

Number Of Ingredients 8

8 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
2 cups instant white rice, uncooked
1 cup halved cherry tomatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
1/2 tsp. parsley flakes
1/4 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
  • Add next 5 ingredients; mix well. Bring to boil. Simmer on low heat 5 min.
  • Stir in 3 Tbsp. Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with remaining cheese.

Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 780 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 5 g, Protein 15 g

RICH TOMATO AND BACON RISOTTO



Rich Tomato and Bacon Risotto image

This is from the back of a Gravox Beef Stock carton - I needed to post for safe keeping because I'm throwing the carton :-) Haven't tried it out yet so prep and cooking times are approximate

Provided by Pink Princess

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, finely chopped
4 slices bacon, diced
2 cups arborio rice (or other risotto rice)
1 teaspoon crushed garlic
1 (400 g) can crushed tomatoes
1 liter gravox beef stock
2 cups water
1/2 cup grated parmesan cheese
cracked black pepper

Steps:

  • Heat the stock and water in a saucepan and allow to simmer gently.
  • Heat the olive oil in a large pot.
  • Saute the onion and bacon until soft.
  • Add the risotto rice and garlic and stir for 1 minut.
  • add the crushed tomatos.
  • Add the hot stock a cup at a time.
  • Stirr in the stock until absorbed and the rice is tender (about 20 minutes).
  • Take off the heat and stir in the parmesan cheese and cracked pepper to tast.
  • Servce with steak or roast beef, or as a meal in itself.

Nutrition Facts : Calories 631.8, Fat 21.8, SaturatedFat 6.9, Cholesterol 26.4, Sodium 1430.1, Carbohydrate 89.2, Fiber 4.6, Sugar 5, Protein 17.9

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.

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!

RISOTTO WITH TOMATOES AND CORN



Risotto with Tomatoes and Corn image

This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 good-size ears sweet corn
7 cups well-seasoned vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 cups arborio rice
1 pound tomatoes, grated or peeled, seeded and diced
Pinch of sugar
Salt and freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 to 3 tablespoons slivered fresh basil, or a mix of basil, chives, and parsley
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
  • Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
  • Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  • Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMY TOMATO RISOTTO



Creamy tomato risotto image

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 11

400g can chopped tomato
1l vegetable stock
knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250g risotto rice
300g cherry tomato, halved
small pack basil, roughly torn
4 tbsp grated parmesan

Steps:

  • Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
  • Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
  • Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
  • Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium

OVEN-BAKED RISOTTO



Oven-baked risotto image

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

250g pack smoked bacon, chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes, halved
700ml hot chicken stock (from a cube is fine)
50g parmesan, grated

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
  • Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium

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

SUN-DRIED TOMATO-BACON RISOTTO



Sun-Dried Tomato-Bacon Risotto image

Create a new weeknight fave with this Sun-Dried Tomato-Bacon Risotto. This delicious Sun-Dried Tomato-Bacon Risotto is sprinkled with Parmesan cheese and parsley.

Provided by My Food and Family

Categories     Rice

Time 55m

Yield 4 servings, 1 cup each.

Number Of Ingredients 8

2 cups fat-free reduced-sodium chicken broth
1 cup water
4 slices OSCAR MAYER Bacon, cut into 3/4-inch-thick slices
2 cups sliced fresh mushrooms
1 cup Arborio rice, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
  • Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
  • Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
  • Sprinkle with cheese and parsley.

Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 4 g, Protein 13 g

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

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From deliciousmagazine.co.uk


CREAMY PUMPKIN AND BACON RISOTTO - TAYLAH'S KITCHEN
2020-10-13 Cook the onion and garlic in butter until translucent. Add the rice and let it toast for a little bit before deglazing the pot with the wine. Once all the wine is absorbed, start adding the stock ladle by ladle, allowing it to fully absorb each time. Also add the pumpkin, sage, nutmeg, salt, and pepper.
From taylahskitchen.com


TOMATO AND PARMESAN RISOTTO RECIPE | BON APPéTIT
2019-07-09 Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add …
From bonappetit.com


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