Beer, Cheddar and Bacon Risotto

Adapted from Emily Bites

I love risotto. It's so creamy and cheesy. But it is not exactly healthy, so I don't make it too often. When I do, I try to make it as least-unhealthy as possible. For this recipe, I used reduced sodium broth, reduced fat cheese, light beer and turkey bacon, but of course you don't have to.

I love this risotto. The crispy bacon makes it so good. I highly recommend that you just sprinkle the bacon on top of the risotto once you serve it. In the past, I've stirred it into the finished risotto, but the bacon gets soggy quickly. By sprinkling it on top, you'll preserve that wonderful crispiness. 

Ingredients

2 T butter

½ a small onion, chopped

2 garlic cloves, minced

2 cups uncooked Arborio rice

12 oz of beer

6 cups fat free reduced sodium chicken broth

1/4 cup grated Parmesan cheese

1 1/2 cups 2% reduced fat shredded cheddar cheese

6 slices cooked turkey bacon, crumbled (or your favorite bacon)

¼ t cayenne pepper

Salt, to taste

Directions

In a large saucepan, heat the chicken broth over medium high heat until heated through but not boiling. Or, if you are fortunate like me, and have a large glass measuring cup that holds more than 6 cups (thank you Pampered Chef), heat the broth in the measuring cup in the microwave until hot. Keep warm.

Place the butter in a large pot over medium heat. Once melted, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice to the pan and stir to coat. Keep stirring until the rice grains are translucent around the edges, about 3 minutes.

Add the beer and cook, stirring constantly, until fully absorbed, about 3-5 minutes. Stir 5 cups of the hot broth into the rice. Reduce the heat to medium low, cover and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16-19 minutes. Stir twice during cooking.

Add 1/2 c. of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Add the cheeses, cayenne pepper and salt. Remove the pot from the heat, cover and let stand about 5 minutes.

If desired, add up to 1/2 c. of the remaining broth to add moisture. Top with bacon. Serve immediately.

Yields: 6 servings

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