Risotto With Turnips And Bacon Recipes

RISOTTO WITH TURNIPS AND BACON

Steps:

• In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden. Transfer with a slotted spoon to paper towels to drain. Set aside. Reserve 1 tablespoon fat in pan.
• In a small saucepan bring broth to a simmer and keep at a bare simmer.
• Heat reserved bacon fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute.
• Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
• Stir in cheese and crumbled bacon.
• Garnish with bacon crumbles and freshly grated Parmesan cheese, if desired.

BACON AND ONION RISOTTO

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.

RISOTTO WITH TURNIPS AND BACON

Steps:

• In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.
• Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
• Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.

BACON RISOTTO

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.

RISOTTO WITH TURNIPS AND BACON

Steps:

• In 3-qt. pan, cook bacon over med til crisp and golden and transfer w/ slotted spoon to paper towels. Reserve 1 T fat in pan. Meanwhile, keep broth barely simmering. Saute onion med-high til just beginning to soften. Stir in turnips (and greens) and rice and saute 1 min. Stir in 1 c broth and cook, keeping at strong simmer, til absorbed. Continue simmering and adding broth, about 1/2 c at a time, stirring and letting each addition be absorbed before adding next, til rice is tender and creamy-looking but still al dente, abnout 18 min. total. Crumble bacon and garnish w/ parm.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

BACON APPLE RISOTTO

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.

TURNIP GREENS WITH BACON

Steps:

• Place bacon and onion in a large skillet and cook over medium heat, covered, turning occasionally, until evenly browned and onions are translucent, 8 to 10 minutes.
• Place turnip greens into the skillet, a handful at a time if necessary, until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and pepper.
• Taste the liquid and adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes more.
• Uncover and cook until liquid has reduced and greens are tender, about 10 minutes more.

LEEK & BACON RISOTTO

Steps:

• Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
• Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY

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!

TURNIPS FRIED WITH BACON

Steps:

• Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
• In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
• Add onion and saute until onion becomes translucent.
• Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.