Tomato And Bacon Risotto With Gulf Shrimp Recipes

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LATE SUMMER TOMATO + SHRIMP RISOTTO



Late Summer Tomato + Shrimp Risotto image

Provided by Sarah Fennel

Number Of Ingredients 11

1/2 cup white wine
4 cups chicken stock
1 1/2 cups arborio rice
1 large onion
1 tablespoon olive oil
1 cup fresh tomatoes, diced
16 oz fresh shrimp, peeled and deveined
1 cup chopped parsley
1 cup grated parmesan cheese
juice of 2 limes
1 teaspoon salt

Steps:

  • Simmer white wine and chicken stock in a small saucepan.
  • Rinse the arborio rice in cold water, then shake to remove excess. Place rice, onion, and olive oil into a large saucepan over medium-low heat. Allow for the onions to become slightly translucent, about 3 minutes.
  • Turn heat to low. Add in 1/2 cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another 1/2 cup of stock. Once broth is used up, add in tomato and shrimp, stirring to cover the shrimp completely. Allow to cook for another 5-7 minutes, until the shrimp is completely cooked through. Add in parsley, parmesan cheese, and juice of 2 limes, cooking for an additional 3-5 minutes, until the rice is creamy and al dente.
  • Remove from heat and allow to sit for 10 minutes, during which time the rice will continue to cook. Serve with a healthy dose of parmesan and parsley!

TOMATO AND BACON RISOTTO WITH GULF SHRIMP



Tomato and Bacon Risotto with Gulf Shrimp image

Provided by James Briscione

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

6 cups chicken stock
6 cups plus 2 tablespoons water
8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 onion, diced
2 cups arborio rice
1 cup dry white wine
2 teaspoons kosher salt
2 cups 1/2-inch-diced ripe tomatoes
1 pound fresh or frozen gulf shrimp, peeled, deveined and cut into 1-inch pieces
4 tablespoons unsalted butter, cut into pieces
1 tablespoon chopped fresh basil, plus whole leaves for garnish

Steps:

  • Combine the chicken stock and 6 cups water in a medium saucepan and keep warm over low heat on the back burner.
  • Heat a wide-bottomed pan over medium-high heat. Add the bacon and the remaining 2 tablespoons water to the pan. Cook, stirring occasionally, until the water evaporates and the bacon begins to sizzle. When the bacon is well browned and crisp, 8 to 10 minutes, remove from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain.
  • Add the onions to the drippings in the pan and saute until tender, 3 to 4 minutes. Stir in the rice and cook 1 minute more. Deglaze the pan with the wine and stir well. Simmer, stirring often, until the all the wine has been absorbed by the rice, about 3 minutes.
  • Make the first addition of chicken stock: Ladle enough of the heated stock into the pan to cover the rice completely and season with some salt. Stir it into the rice. Adjust the heat if needed so that the pan remains at a light simmer. Cook, stirring constantly, until the level of chicken stock falls below the surface of the rice. Add more stock so that the rice is once again just covered and season with some salt. Repeat this process until the rice is creamy and tender, 25 to 30 minutes; it should take approximately 4 additions of stock to fully cook the rice.
  • When the rice is done add the tomatoes and cook until heated through and they start to break down, 2 to 3 minutes. Once the mixture comes to a bubble, add the shrimp. Stir well to incorporate and continue cooking until the rice is thickened and the shrimp are cooked through, about 3 minutes.
  • Remove the pan from the heat and add the butter. Stir vigorously until incorporated, and then add most of the bacon and basil, reserving some for garnish. Stir until incorporated, then spoon immediately into bowls, garnish and serve.

SHRIMP AND TOMATO RISOTTO



Shrimp and Tomato Risotto image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1/2 pound shrimp, peeled and deveined
1/4 cup heavy cream
1 cup canned tomatoes
5 cups shrimp stock, recipe follows
2 tablespoons unsalted butter, plus 2 teaspoons
1/2 cup finely minced shallots
1 cup arborio rice
1/2 cup white wine
4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish
2 tablespoons grated Parmesan
1 teaspoon minced garlic
12 shrimp, peeled and deveined
1 tablespoon olive oil
5 pounds shrimp shells, see Cook's Note*
1 bunch leeks, cleaned, white parts, chopped
2 carrots, chopped
2 onions, chopped
4 shallots, chopped
2 clove garlic, smashed
3 sprigs fresh thyme leaves
1 cup white wine
15 cups cold water
Strain, cool and refrigerate

Steps:

  • For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
  • For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
  • Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
  • Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
  • In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
  • In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
  • Yield: 14 cups
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY



Wolfgang Puck's Tomato Risotto With Shrimp Recipe by Tasty image

Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

6 tablespoons olive oil, divided
2 teaspoons garlic, minced, divided
1 tablespoon shallot, minced
1 cup arborio rice
¼ cup dry white wine
2 cups chicken stock, boiling
14.5 oz tomato soup, 1 can
6 tablespoons unsalted butter, cubed
¼ cup parmesan cheese, freshly grated
kosher salt, to taste
white pepper, freshly ground, to taste
8 large shrimps, peeled, deveined, tails on, butterflied
¼ cup green peas
1 tablespoon fresh parsley leaf, for garnish, minced

Steps:

  • In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  • Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  • Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  • Add the tomato basil bisque and stir to combine.
  • Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  • Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  • Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  • Enjoy

Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams

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

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

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

CREAMY TOMATO AND SHRIMP RISOTTO



Creamy Tomato and Shrimp Risotto image

Provided by Anna Chwistek

Categories     One Pot

Time 40m

Number Of Ingredients 10

450 g/16 oz shrimp, peeled and deveined
2 cups arborio rice
150 g/5.3 oz cream cheese with garlic and fine herbs, I used Boursin cheese
4 tbsp olive oil 1 tbsp unsalted butter
4 garlic cloves, minced 1 small onion, finely chopped
1 celery stalk, finely chopped
1/2 cup dry white wine, like Pinot Grigio 1/2 cup pureed tomatoes
2 tbsp tomato paste 1L-1,5L/4-6 cups warm chicken broth
6 fresh basil sprigs
1 tsp each: salt, black pepper, sweet paprika, garlic powder, dried thyme

Steps:

  • Combine shrimp with 1 tbsp olive oil and spices. Toss and set aside for 15 minutes while you mince the garlic, chop the onion and celery. If you want to marinate them longer, no problem, transfer the shrimp to the fridge and chill for 30 minutes or up to 1 hour.
  • Set a large non-stick saucepan over medium high heat. Add the remaining olive oil and butter. Place shrimp in a single layer, sear for 1 minute. Turn and sear the other side, 1 minute. Remove from skillet.
  • Lower the heat, add garlic and onion. Cook until fragrant, about 2 minutes. Add chopped celery, cook for 2 minutes more. Add rice and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Add white wine and cook for 2 minutes.
  • Pour in 1 cup chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next cup. Cook until the rice is al dente, about 15 minutes. It's possible that you don't need to use up all of the broth. Add puréed tomatoes and tomato paste, simmer 3-5 minutes more, or until the risotto is ready.
  • If needed, add more broth, risotto should flow slowly. If you can stand a spoon up in it, this means it needs more broth.
  • Stir in cream cheese and basil. Season with black pepper. Now taste and adjust salt.
  • Return shrimp back to the pan and simmer over low heat until warmed through, maximum 1 minute.
  • Serve immediately. Enjoy!

ROCK SHRIMP, TOMATO, AND LEEK RISOTTO WITH BASIL AND MEYER LEMON



Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon image

This is a sort of mating of my favorite Shrimp Scampi recipe with a recipe for a Mushroom Risotto that I really like (sans mushrooms though). It should be almost soupy.

Provided by Betty Rocker

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 leeks, divided
1 cup cream
1 large tomatoes, cut into small 1/4 inch dice or 5 -6 roma tomatoes
10 large basil leaves, cut into chiffonade divided
1 cup arborio rice
3 tablespoons butter, divided
1 cup white wine, divided
2 large garlic cloves
3 -4 cups shrimp stock or 3 -4 cups chicken stock
1 lb fresh rock shrimp
3/4 cup frozen peas
1 meyer lemon
parmigiano-reggiano cheese
salt and pepper

Steps:

  • Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
  • Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer.
  • Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
  • Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste.
  • Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice.
  • Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
  • Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.

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

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From bevcooks.com


BEST SHRIMP RISOTTO WITH TOMATOES AND BASIL RECIPE - HOW TO …
This risotto is loosely based a recipe from “Fish Without a Doubt” by Rick Moonen and Roy Finamore. The starchy, creamy consistency of carnaroli (or Arborio) rice is a perfect backdrop for the briny-sweet flavor of plump, perfectly cooked shrimp; juicy tomatoes; and fresh, fragrant basil. Classic risotto-cooking technique calls for adding ...
From 177milkstreet.com


SLIMMING WORLD'S BACON AND TOMATO RISOTTO | DINNER RECIPES
2019-10-02 Method. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium-sized baking dish. Season well. Pour in the hot stock, stir to mix well and cover with foil. Bake for 1 hour until the rice is just tender. Remove from the oven and serve immediately.
From goodto.com


SUN DRIED TOMATO SHRIMP RISOTTO - BELLA SUN LUCI
Directions. Preheat the oven to 500 degrees, coat the prawns with 1 tablespoon of the oil, season with salt and pepper and roast about 8 minutes (until just done). In one pot, bring the stock to a simmer. In your risotto pan, heat the second tablespoon of olive oil over medium-high heat. Cook the onion until translucent.
From bellasunluci.com


GULF SHRIMP AND SWEET CORN RISOTTO RECIPE - EASY RECIPES
1 pound fresh or frozen gulf shrimp, peeled, deveined and cut into 1-inch pieces 4 tablespoons unsalted butter, cut into pieces 1 tablespoon chopped fresh basil, plus whole leaves for garnish Steps: Combine the chicken stock and 6 cups water in a medium saucepan and keep warm over low heat on the back burner.
From recipegoulash.cc


SHRIMP RISOTTO WITH BACON AND TARRAGON - RECIPE - FINECOOKING
In a 4-quart saucepan, combine the shrimp stock with 3 cups of water, and bring to a simmer. Meanwhile, heat the oil in a 5- to 6-quart pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly crisp, 3 to 4 minutes. Add the rice and stir until slightly translucent at the edges, 2 to 3 minutes.
From finecooking.com


SHRIMP AND TOMATO RISOTTO - MEDITERRANEAN RECIPES
The recipe Shrimp and Tomato Risotto is ready in approximately 45 minutes and is definitely an outstanding gluten free and pescatarian option for lovers of Mediterranean food. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 92g of protein, 21g of fat, and a total of 785 ...
From fooddiez.com


TOMATO RISOTTO BACON - COOKEATSHARE
With Tomato And Bacon, ingredients: 1/2 lb Bow tie pasta, 4 x Thick slices of bacon, cut Join CookEatShare — it's free! Get new recipes from top Professionals!
From cookeatshare.com


RISOTTO WITH BACON-WRAPPED SHRIMP AND PARSNIP - STEFAN'S …
2019-10-20 For the shrimp stock. 500 grams (1.1 lbs) of shrimp heads and shells. 1 onion, chopped. 1 carrot, chopped. 1 celery stick, chopped. Instructions. To make the shrimp stock, simmer the shrimp heads and shells with onion, carrot, and celery in a …
From stefangourmet.com


RAMP, SHRIMP AND TOMATO RISOTTO | EMERILS.COM
1 1/2 quarts chicken stock, heated; 2 tablespoons olive oil; 1 medium onion, finely-minced ; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 1 teaspoon lemon zest
From emerils.com


BACON, BASIL, AND TOMATO RISOTTO RECIPE {BLT ... - WE ARE NOT MARTHA
2020-08-23 Pour chicken broth into a medium saucepan and bring to a boil. Once it’s boiling, lower heat and keep it at a simmer. Add bacon to a separate large saucepan over low heat and cook until it's crispy, stirring occasionally to prevent burning. Remove with a slotted spoon to a paper towel-covered plate.
From wearenotmartha.com


EASY OVEN-BAKED BACON AND TOMATO RISOTTO! (GF)
Fresh thyme leaves. Instructions. Preheat the oven to 180ºC or 350ºF (moderate oven) In a saucepan, add in the olive oil, butter and heat. Add in the onion, garlic and chopped bacon/ham and cook on medium heat, until the onion is soft and the bacon has started to brown.
From sparklesintheeveryday.com


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