Today’s recipe is from
Robin Miller. Robin has fifteen years of experience as a food writer and nutritionist and is the author of the bestselling cookbook
Quick Fix Meals. She is the host of Quick Fix Meals with Robin Miller.
Robin's recipes and nutrition features can be seen regularly in Cooking Light, Health, Shape, Men's Fitness, and Toddler magazines. She also provides recipes to the American Heart Association, The American Institute for Cancer Research, and Weight Watchers.
Robin’s Risotto with Cheddar, Bacon, and Scallions
Satisfying risotto cooks up creamy and rich with melty cheddar cheese, smoky bacon, and a bit of crunch from freshly chopped scallions.
Ingredients:
1 tablespoon olive oil
1 cup Arborio (short grain) rice, about 6 ounces
4 cups reduced sodium chicken broth with roasted garlic
1 cup shredded cheddar cheese, about 4 ounces
6 slices bacon, cooked until crisp, crumbled
¼ cup chopped scallions (white and green parts)
Salt and pepper to taste
Directions:
- Heat oil in medium pot over medium heat.
- Add rice and cook 2 minutes or until rice is translucent, stirring frequently.
- Add ½ cup broth: simmer until liquid is absorbed, stirring frequently.
- Continue adding broth ½ to 1 cup at a time, stirring frequently until all liquid is absorbed and rice is tender (entire process takes about 20 minutes).
- Add cheese; stir until melted.
- Stir in bacon and scallions (reserving a bit for garnish).
- Remove from heat: season to taste with salt and pepper.
- Transfer to serving dish and garnish with reserved bacon and scallions.
Sue’s Notes:
- I couldn't find broth with roasted garlic in the grocery store, so I added 1 teaspoon minced roasted garlic to regular chicken broth.
- You can substitute the bacon with turkey bacon and the scallions with diced red onions.
- Experiment with the cheese. While this recipe calls for cheddar cheese, you can always substitute with a more flavorful cheese such as Asiago.
Happy Eating!
Creativity Bug ~ Sue
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