BACON RISOTTO
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
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
GREEN BEANS WITH BACON
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
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
QUICK GREEN BEANS WITH BACON
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
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
FAVA BEAN AND BACON RISOTTO
Who doesn't like a good risotto? This provides a complete protein. This is from The Natural Menopause Cookbook.
Provided by luvcookn
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook the fava beans in a saucepan of lightly salted boiling water for 2-3 minutes. Drain and plunge into ice-cold water to cool. Peel away and discard the outer shells and set the beans aside.
- Heat the butter in a heavy saucepan. Add the onion and bacon and cook over low heat for 5 minutes. Add the rice and beans and continue to cook, stirring for 1-2 minutes.
- Add enough hot stock to cover the rice and continue to cook, stirring frequently, until most of the stock has been absorbed. Continue adding the stock in this way until it is almost completely absorbed and rice is tender.
- Remove from the heat, stir in the grated Parmesan, and season to taste. Serve immediately, garnished with Parmesan shavings.
Nutrition Facts : Calories 654.8, Fat 15.8, SaturatedFat 7.7, Cholesterol 54.8, Sodium 1894.9, Carbohydrate 88.3, Fiber 10.4, Sugar 5.8, Protein 37.9
GREEN BEANS AND BACON
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
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
Provided by Food Network
Yield Serves 4
Number Of Ingredients 8
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 GREEN BEANS
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
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
CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE
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
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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