Anything with bacon is a delicious comfort food in our house. And bacon combined with rice and cheese is even more reassuring to the soul and stomach. So when you’re staying home, enjoy a bowl of risotto with shaved Brussels sprouts and bacon, even better with a toasted baguette.
Ingredients:
1 cup Arborio rice
3 slices thick–cut bacon cut into ½” pieces
2 Tbsp olive oil
4 Tbsp unsalted butter divided
4 cups low sodium vegetable or chicken broth
1 large shallot diced
2 cups shaved Brussels sprouts
1 cup freshly grated Parmigiano cheese
(Serves 4 as a main course.)
Preparation:
Time: 30 minutes
- In a large sauté pan, cook bacon until crisp. Remove from pan and drain on paper towels. Drain excess fat from pan but do not clean.
- Add 2 Tbsp olive oil and half the butter to pan and place over medium heat. Add diced shallot when butter begins to sizzle. Sauté until golden.
- Add Arborio rice and continue to sauté until rice is well coated and beginning to turn golden, about 2 minutes.
- Add 1 cup broth and half the Brussels sprouts and stir over medium heat until sprouts wilt and most of broth is absorbed.
- Add remaining sprouts and ½ cup of broth and continue stirring until broth is absorbed.
- Lower heat until rice is barely simmering. Continue adding broth in ½ cup increments, stirring until broth is absorbed before adding more.
- Rice is done when al dente (still firm when bitten) and sprouts are cooked but still crisp. Add bacon, remaining 2 Tbsp butter, ½ cup Parmigiano and enough broth if needed to create a creamy texture to dish into bowls.
- Serve immediately with additional Parmigiano sprinkled on top.
— Created by David Matthews for Connect
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